Cottage Pies

Cottage Pies
David Prince
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preparation
20
minutes
cooking
40
minutes
Serves 4

Ingredients

1 1/2
pounds
Yukon Gold potatoes (about 4), peeled and cut into 2-inch pieces
kosher salt and black pepper
1/2
cup
whole milk
2
tablespoons
unsalted butter
1
tablespoon
olive oil
1
pound
ground beef
1/3
cup
ketchup
1
tablespoon
Worcestershire sauce
1 1/2
cups
frozen peas and carrots

Directions

  1. Heat oven to 425° F. Place the potatoes in a large pot and add cold water to cover.
  2. Bring to a boil and add 1 teaspoon salt. Reduce heat and simmer until just tender, about 15 minutes. Drain the potatoes and return them to the pot.
  3. Add the milk, butter, and ¼ teaspoon each salt and pepper to the potatoes and mash.
  4. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until browned, 5 to 6 minutes.
  5. Stir in the ketchup, Worcestershire sauce, ½ teaspoon salt, and ¼ teaspoon pepper. Add the peas and carrots.
  6. Transfer the beef mixture to 4 individual baking dishes and top with the mashed potatoes. Bake until golden brown, 15 to 20 minutes.
Kate Merker
December 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 175
  • Protein 29 g
  • Carbohydrate 44 g
  • Sugar 9 g
  • Fiber 4 g
  • Fat 20 g
  • Sat Fat 8 g
  • Calcium 72 mg
  • Iron 5 mg
  • Sodium 759 mg
  • Cholesterol 87 mg
What does this mean? See Nutrition 101.

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