COTTAGE PIE WITH HERBY MASH

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat if necessary. Add the chopped onion, diced carrots, and minced garlic to the beef. Cook for 5 to 7 minutes until softened. Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour in the beef broth and bring to a simmer. Let it cook for 10 minutes to thicken slightly. Stir in the peas during the last 2 minutes of cooking. Remove from heat. In a large pot, bring salted water to a boil. Add the diced potatoes and cook for 15 to 20 minutes until tender. Drain and return the potatoes to the pot. Add the butter and milk (or cream) to the potatoes and mash until smooth. Stir in the fresh parsley, chives, salt, and pepper. Preheat your oven to 400°F (200°C). Spread the beef and vegetable mixture evenly in a baking dish. Top with mashed potatoes: Spoon the herby mashed potatoes over the filling and spread evenly. Use a fork to create ridges on the surface for a golden, crispy finish. Bake for 20 to 25 minutes, or until the top is golden brown and the filling is bubbling. Garnish with extra fresh herbs and serve hot. Enjoy this comforting dish with a side salad or steamed veggies! Helpful Tips: For an extra golden top, you can brush the mashed potatoes with melted butter before baking. Try adding a bit of grated cheese on top of the mash for a cheesy crust!