Skillet Cottage Pie
Winter is here! Colder weather is all about comfort food, so what better way to keep warm than with this delicious skillet cottage pie recipe by our very own, Stephanie Kay?!
- one lb lean ground beef
- one tbsp olive oil
- one onion, diced
- two carrots, diced
- three cloves garlic, minced
- one tsp dried thyme
- one tsp dried rosemary
- one tbsp Worcestershire sauce
- one cup beef or chicken broth
- two tbsp tomato paste
- one cup frozen peas, thawed
- salt and pepper
- five large russet potatoes, peeled and diced
- one cup chicken stock
- two tbsp organic butter
- salt and pepper
1. Preheat oven to 350°F.
2. Begin by cooking the potatoes. In a large pot, bring water to a boil, add potatoes, and cook for 15-20 minutes until potatoes can easily be pierced with fork.
3. While the potatoes are boiling, begin preparing the filling. In a skillet on medium heat, add oil and then add diced carrot and onion and cook for 3-4 minutes until vegetables are tender.
4. Add ground beef to the pan, and cook for 5 minutes until no longer red/pink, using a spoon to gently break up the meat as it cooks. Add in minced garlic, dried thyme and rosemary and cook for another minute until fragrant.
5. Season meat mixture with salt and pepper and then add in Worcestershire sauce, tomato paste, peas and broth. Stir into meat mixture to ensure everything is well combined. Turn up the heat to bring mixture to a gentle simmer and allow to cook 10-15 minutes until liquid is reduced and filling has thickened.
6. While the filling is reducing, finish the mash potatoes. Strain boiled potatoes and return them to the pot with butter and chicken stock. (You can also use milk/cream but using chicken stock is a lighter way to make a really rich and creamy mashed potato.) Using a potato masher or fork, mash the potatoes together for a creamy consistency, and season with salt and pepper to taste.
7. Once the filling has reduced and thickened, remove it from the heat and cover it with the mash potatoes. Using a spoon or spatula add dollops of mashed potatoes to the top of the filling and then evenly spread it out across the mixture.
8. Transfer the skillet to the oven and cook for 15-20 minutes until golden on top and bubbling on the sides.