Beef and Mushroom Cottage Pie

• 2 tablespoons olive oil
• 1 pound ground beef
• 8 ounces mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 teaspoon dried thyme
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• 4 large potatoes, peeled and diced
• 1/2 cup milk
• 4 tablespoons butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned.
3. 3 Add mushrooms, onion, and garlic to the skillet, cooking until softened.
4. 4 Stir in tomato paste, beef broth, thyme, Worcestershire sauce, salt, and pepper. Simmer for 10 minutes.
5. 5 Meanwhile, boil potatoes in salted water until tender. Drain and mash with milk and butter until smooth.
6. 6 Transfer beef mixture to a baking dish. Top with mashed potatoes.
7. 7 Bake for 25 minutes, or until the top is golden brown.
8. 8 Let stand for 5 minutes before serving.

Equipment

• Large skillet
• Baking dish
• Pot for boiling potatoes

Variations

• Add peas and carrots to the beef filling for a classic touch.
• Use turkey instead of beef for a leaner option.

Substitutions

• If you're out of thyme, use a pinch of marjoram or oregano.
• Coconut milk can replace regular milk for a dairy-free version.

Pairings

• Pairs well with a glass of cabernet sauvignon or a hoppy IPA.

Nutrition

Tips

• For a richer flavor, use beef stock instead of broth.
• Top with grated cheddar for a cheesy crust.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat covered with foil at 350°F until hot.

Serving Suggestions

• Serve with a side of steamed green beans or a crisp garden salad.

FAQ