A delightful twist on the classic shepherd's pie, this recipe combines savory beef filling with a creamy cheddar mashed potato topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a large skillet, cook the ground beef over medium heat until browned, breaking it apart as it cooks.
Use a wooden spoon to break up the beef for even cooking.
Add the chopped onion and diced carrots to the skillet and cook until softened.
Stir frequently to prevent sticking.
Stir in the tomato paste, salt, pepper, and flour, mixing well to coat the ingredients.
This step helps thicken the filling.
Pour in the beef broth and add the peas, cooking until the mixture thickens slightly.
Simmer gently to avoid overcooking the peas.
Transfer the beef mixture to a greased baking dish, spreading it evenly.
Use a spatula for an even layer.
Boil the potatoes until tender, then mash them with butter and milk until smooth.
Warm the milk slightly for creamier potatoes.
Spread the mashed potatoes over the beef mixture, smoothing the top.
Use a fork to create a decorative pattern on the potatoes.
Sprinkle the grated cheddar cheese over the mashed potatoes.
Grate the cheese finely for even melting.
Bake in the preheated oven for 25 minutes, then broil for 5 minutes to brown the top.
Keep an eye on the broiling to prevent burning.
Let the dish cool slightly before serving. Enjoy your savory cottage pie!
Serve with a side of steamed green beans for a complete meal.
Continue in our app for the best experience
