Beef and Mushroom Cottage Pie with Cheddar Mash

• 2 tablespoons olive oil
• 1 pound ground beef
• 8 ounces mushrooms, diced
• 1 medium onion, finely chopped
• 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 medium potatoes, peeled and diced
• 1/2 cup milk
• 4 ounces sharp cheddar cheese, shredded
• 2 tablespoons butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, heat olive oil over medium heat. Add ground beef, breaking it into crumbles, and cook until browned.
3. 3 Add mushrooms, onion, and garlic to the skillet; cook until softened.
4. 4 Stir in tomato paste, beef broth, thyme, Worcestershire sauce, salt, and pepper. Simmer for 15 minutes.
5. 5 Meanwhile, boil potatoes in salted water until tender. Drain and mash with milk, butter, and half the cheddar cheese.
6. 6 Transfer the beef mixture to a baking dish. Top with mashed potatoes, spreading evenly.
7. 7 Sprinkle remaining cheddar cheese over the top.
8. 8 Bake for 30 minutes until bubbly and golden brown.

Equipment

• Large skillet
• Baking dish
• Potato masher or ricer

Variations

• Swap ground beef for ground turkey for a leaner option.
• Add peas and carrots to the filling for extra veggies.

Substitutions

• Use vegetable broth and a plant-based cheese alternative for a vegetarian version.
• If cheddar isn't available, use another sharp melting cheese like gouda or Monterey Jack.

Pairings

• A crisp IPA beer or a bold Cabernet Sauvignon wine.

Nutrition

Tips

• For a richer flavor, use beef stock instead of broth.
• Top with fresh parsley before serving for a pop of color.

Storage

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

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

Serving Suggestions

• Serve with a side of steamed green beans or a simple garden salad.
• Pair with a glass of robust red wine.

FAQ