Beef and Mushroom Cottage Pie
This beef and mushroom cottage pie recipe is a great example of how adding mushrooms to a casserole actually makes the beef taste "meatier."
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1 ½pounds russet potatoes , cut into large chunks
- 2cloves garlic, halved
- ¼cup milk
- 2tablespoons unsalted butter
- 1cup shredded cheddar cheese, divided
- 1tablespoon olive oil
- 8ounces mushrooms, sliced
- 1pound lean ground beef
- 3tablespoon flour
- 1 ½cup beef broth
- 1teaspoon salt
- ½teaspoon freshly ground black pepper
- 2tablespoon ketchup
- 1teaspoon Worcestershire sauce
- 1(1-pound) package frozen peas and carrots, thawed, drained well
Instructions
Step 1
Add the potatoes and garlic into a saucepan—cover with cold water, and add a large pinch of salt. Bring to boil, reduce heat to medium-low and simmer until potatoes are tender, about 25 minutes. Drain very well, and add back to the saucepan. Add the milk, butter, and half the cheese; mash the potatoes until smooth and lump free. Reserve.Step 2
Add the olive oil to a large sauté pan; add the mushrooms and cook over medium-high heat until golden brown. Remove from the pan and reserve. Add the ground beef into the same pan and brown over medium heat, breaking the meat into very small pieces as it cooks. Stir in flour and cook for 3 minutes. Stir in the broth, and once it's incorporated add the salt, pepper, ketchup, Worcestershire sauce, mixed vegetables, and reserved mushrooms. Cook, stirring occasionally, for 5 minutes. Transfer into a 3-quart baking dish.Step 3
Cover the meat mixture with the mashed potatoes, and spread evenly with a fork. Top with the rest of the cheese. Bake in a preheated 375 F. oven for 40 minutes, or until golden. Allow to sit for 10 minutes before serving.