Cheddar Cottage Pie

Name: Cheddar Cottage Pie
Ingredients: 1 tablespoon vegetable oil; 1 onion, diced; 2 large carrots, peeled and diced; 2 cloves garlic, minced; 1 lb lean ground beef; 12 teaspoon dried thyme; 14 teaspoon salt; 14 teaspoon pepper; 2 tablespoons tomato paste; 1 13 cups sodium-reduced beef broth; 1 tablespoon Worcestershire sauce; 2 lbs boiling potatoes (4 or 5); 1 cup milk; 1 cup shredded extra-old cheddar cheese

14 ingredients

14 steps

Ingredients

1 tablespoon vegetable oil
1 onion, diced
2 large carrots, peeled and diced
2 cloves garlic, minced
1 lb lean ground beef
12 teaspoon dried thyme
14 teaspoon salt
14 teaspoon pepper
2 tablespoons tomato paste
1 13 cups sodium-reduced beef broth
1 tablespoon Worcestershire sauce
2 lbs boiling potatoes (4 or 5)
1 cup milk
1 cup shredded extra-old cheddar cheese

Directions

1

Cheddar Mashed Potatoes: In large saucepan of boiling salted water, cook potatoes until tender, about 10 minutes.
2

Drain and set aside.
3

In same saucepan, heat milk to scalding; remove from heat.
4

Add potatoes; mash with potato masher.
5

Beat with electric beater until smooth.
6

Stir in cheese.
7

Meanwhile, in large skillet, heat oil over medium heat; cook onion, carrots and garlic, stirring occasionally, until softened, about 5 minutes.
8

Add beef, thyme, salt and pepper; cook, stirring, until meat is no longer pink.
9

Stir in tomato paste.
10

Stir in broth and Worcestershire sauce; bring to boil.
11

Cover, reduce heat and simmer over medium heat for 15 minutes.
12

Pour meat mixture into 6-cup (1.5 L) casserole dish.
13

Spread mashed potatoes evenly over top.
14

Bake in 400F (200C) oven until bubbly and browned, about 20 minutes.