Cottage pie with beef & vegetables

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Lean ground beef1 1/4 lb
• Russet potatoes2 lb
• Whole milk3/4 cup
• Unsalted butter3 tbsp
• Yellow onion1
• Carrots3
• Frozen peas1 cup
• Low-sodium beef broth1 1/2 cups
• Tomato paste2 tbsp
• Cornstarch1 tbsp
• Dried thyme1 tsp

How dinner comes together

1. 1

   Heat the oven broiler. Peel and cube the potatoes, dice the onion and carrots and whisk the cornstarch into the beef broth.

2. 2

   Cover the potatoes with cold salted water, bring to a simmer and cook until very tender, 15–18 minutes.

3. 3

   Meanwhile, brown the beef with 1/2 teaspoon kosher salt and black pepper in the oven-safe skillet until it reaches 160°F. Add the onion and carrots and cook until beginning to soften.

4. 4

   Stir in the tomato paste and thyme, then add the broth mixture and peas. Simmer until the filling is thick and glossy.

5. 5

   Drain the potatoes well and mash them with the milk and butter; taste for salt. Spoon the mash over the beef filling and rough up the surface with a fork.

6. 6

   Broil until the potato ridges are golden and the filling bubbles around the edge, 4–6 minutes.

7. 7

   Let the cottage pie stand for 5 minutes before serving so each portion holds together.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Milk

Equipment

• Large oven-safe skillet
• Large saucepan
• Potato masher