Cottage Pie
A hearty and comforting pie made with layers of seasoned ground beef, peas, and creamy mashed potatoes.
Ingredients
- Yukon Gold potatoes (4 large)
- butter (6 tablespoons)
- garlic (1 clove)
- salt (0 )
- pepper (0 )
- olive oil (1 tablespoon)
- lean ground beef (1 pound)
- herbes de Provence (1 tablespoon)
- ground nutmeg (1 teaspoon)
- frozen peas (1.5 cups)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep-dish pie plate.
- Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Drain; mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside.
- Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot the casserole with the remaining butter.
- Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 401
- fat: 25 g
- sats: 12 g
- carbs: 28 g
- fibre: 4 g
- protein: 18 g
- salt: 0 g