Though these Cottage Pies bear a striking resemblance to traditional Shepherd’s Pies, there’s one key difference. Both boast a crust of mashed potatoes, but a Cottage Pie uses ground beef in the filling, while a Shepherd’s Pie relies on ground lamb. And we took what’s normally at least an hour-long process and cut the cooking time down to 40 minutes, total, by baking our Cottage Pies in individual ramekins as opposed to one large casserole dish. Here, you just need 20 minutes to mash the potatoes, brown the beef, and layer the ingredients in oven-safe dishes. After the pies bake for 20 minutes or less, a warm, comforting dinner is served.
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
Calories from fat 175
Sat fat 8g
How to Make It
Heat oven to 425° F. Place the potatoes in a large pot and add cold water to cover.
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.
Add the milk, butter, and ¼ teaspoon each salt and pepper to the potatoes and mash.
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.
Stir in the ketchup, Worcestershire sauce, ½ teaspoon salt, and ¼ teaspoon pepper. Add the peas and carrots.
Transfer the beef mixture to 4 individual baking dishes and top with the mashed potatoes. Bake until golden brown, 15 to 20 minutes.