Cottage Pie

🛒 Ingredients

• Lean Ground Beef 500 g · 1250 kcal
• Potatoes 1000 g · 770 kcal
• Onion 150 g · 60 kcal
• Carrots 100 g · 40 kcal
• Frozen Peas 150 g · 120 kcal
• Beef Broth (low sodium) 250 g · 25 kcal
• Tomato Paste 30 g · 25 kcal
• Gluten-Free Worcestershire Sauce 15 g · 10 kcal
• Unsalted Butter 30 g · 215 kcal
• Milk (2% fat) 60 g · 30 kcal
• Cheddar Cheese (grated) 50 g · 200 kcal
• Olive Oil 15 g · 120 kcal

👨‍🍳 Instructions

1. Peel and chop potatoes, then boil them in salted water until very tender; drain well.
2. Mash the drained potatoes with butter and milk until smooth, seasoning with salt and pepper; set aside.
3. Preheat oven to 190°C (375°F). Heat olive oil in a large oven-safe pan or casserole dish over medium-high heat.
4. Add ground beef to the pan and cook, breaking it up with a spoon, until browned; drain excess fat.
5. Stir in chopped onion and carrots, cook for 5-7 minutes until softened.
6. Stir in tomato paste and Worcestershire sauce, cook for 1 minute.
7. Pour in beef broth, bring to a simmer, then reduce heat and let it gently bubble for 10-15 minutes until slightly thickened.
8. Stir in frozen peas and cook for another 2-3 minutes; season the meat filling with salt and pepper to taste.
9. Spread the meat filling evenly in the bottom of your oven-safe dish.
10. Spoon or pipe the mashed potato over the meat layer, ensuring it covers completely and seals the edges.
11. Optional: Sprinkle grated Cheddar cheese over the mashed potato topping for extra golden crust.
12. Bake for 25-35 minutes, or until the potato topping is golden brown and the filling is bubbling hot.
13. Let it rest for 5-10 minutes before serving to allow the filling to set.