Cheddar-Topped Beef Cottage Pie
- Potato topping
- 2 ½ lb yukon gold potatoes, peeled and cut into 2-inch chunks
- 3 tbsp unsalted butter
- ½ cup whole milk, warmed
- 1 cup cheddar cheese, shredded, divided
- 1 tsp kosher salt
- Filling
- 1 tbsp vegetable oil
- 1 onion, diced
- 1 ½ lb ground beef, 85% lean
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp cornstarch
- 1 cup beef broth
- 1 tbsp worcestershire sauce
- 1 tsp dried thyme
- ¾ tsp kosher salt
- ½ tsp black pepper
- 1 cup frozen peas and carrots
- ½ cup frozen corn
Cheddar-Topped Beef Cottage Pie
- Put the potatoes in a large saucepan, cover with cold water by 1 inch and add a big pinch of salt.
- Bring to a boil, then simmer until a fork slides in easily.
- Heat the oven to 400°F.
- Drain the potatoes and return them to the pot. Mash with the butter, warm milk, 1/2 cup of the cheddar and 1 tsp salt until smooth.
- Heat the oil in a large oven-safe skillet over medium heat. Add the onion and cook until soft.
- Add the beef, turn the heat to medium-high and break it into small crumbles with a wooden spoon.
- Cook until no pink remains and the beef reaches 160°F (71°C). Spoon off any extra fat.
- Stir in the garlic and tomato paste and cook until fragrant.
- Stir the cornstarch into the broth, then pour it into the skillet with the Worcestershire, thyme, salt and pepper.
- Simmer, stirring now and then, until the gravy thickens.
Cheddar-Topped Beef Cottage Pie
- Stir in the frozen peas and carrots and the corn, then take the pan off the heat. If your skillet isn't oven-safe, spread the filling in a 9x13 dish.
- Spread the potatoes over the filling all the way to the edges and sprinkle the remaining 1/2 cup cheddar on top.
- Set the skillet on a sheet pan to catch drips.
- Bake until the cheese is golden and the filling bubbles at the edges.
- Let it rest before serving.
- Cook to 160°F inside (check with a thermometer).