Cottage Pie
Cottage Pie
Ingredients
For the Mashed Potatoes
- 6 potatoes, peeled and cut into large chunks
- 1 pouch Good Bones Beef Bone Broth, organic
- 1 teaspoon salt, to taste
- 2 tablespoons butter
- 1/4 cup milk
- 1 tablespoon Harris Farm Organic Yoghurt, natural
- 1/2 cup shredded cheese, plus more for topping
- 1/2 teaspoon black pepper, to taste
For the Beef and Vegetable Filling
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 carrots, diced into small cubes
- 1 white onion, diced into small cubes
- 3 stalks celery, diced into small pieces
- 4 cloves garlic, minced
- 2 tablespoons tapioca starch
- 3 tablespoons tomato paste
- 1 kg Cleaver's Organic Premium Beef Mince, cooked and drained
- 1/2 cup red wine
- 1 pouch Good Bones Beef Bone Broth, organic
- 2 tablespoons Beerenberg Worcestershire Sauce
- 2 sprigs fresh herbs, rosemary and/or thyme
- 1 cup frozen peas
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
Peel the potatoes and cut them into large, uniform chunks. Place them in a large pot.
⏱️ 5 min
- 3
Pour one pouch of organic beef bone broth into the pot with the potatoes. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
⏱️ 20 min
- 4
While the potatoes are cooking, dice the carrots, white onion, and celery into small, uniform cubes. Mince the garlic.
⏱️ 10 min
- 5
Heat a large, oven-safe pan (or a regular large skillet if transferring later) over medium heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter.
⏱️ 2 min
- 6
Add the diced carrots, onion, and celery to the pan. Sprinkle with a pinch of salt and sauté until the vegetables begin to soften, about 8-10 minutes.
⏱️ 10 min
- 7
Add the minced garlic to the pan and continue to sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 8
Add 2 tablespoons of tapioca starch and 3 tablespoons of tomato paste to the sautéed vegetables. Stir well to combine and cook for 1 minute.
⏱️ 2 min
- 9
Add the cooked and drained 1 kg of organic premium beef mince to the pan with the vegetables. Stir to mix thoroughly.
⏱️ 3 min
- 10
Pour 1/2 cup of red wine into the mixture, followed by the second pouch of organic beef bone broth. Add 2 tablespoons of Worcestershire sauce. Place the fresh herb sprigs (rosemary and/or thyme) into the mixture.
⏱️ 2 min
- 11
Bring the beef mixture to a simmer and let it cook for 10-15 minutes, allowing the liquid to reduce slightly and the flavors to meld. Remove the herb sprigs before proceeding.
⏱️ 15 min
- 12
Stir in 1 cup of frozen peas into the beef and vegetable filling. Set aside.
⏱️ 1 min
- 13
Once the potatoes are tender, drain most of the broth, reserving about 1/2 cup of the liquid. Return the potatoes to the pot.
⏱️ 2 min
- 14
Add 2 tablespoons of butter and 1/4 cup of milk to the hot potatoes. Mash the potatoes until smooth. Add some of the reserved potato cooking liquid (broth) back into the mashed potatoes, 1-2 tablespoons at a time, to achieve desired consistency.
⏱️ 5 min
- 15
Stir in 1 tablespoon of natural organic yogurt, 1/2 cup of shredded cheese, and 1/2 teaspoon of black pepper to taste. Mix all ingredients together until the mashed potatoes are creamy and well combined.
⏱️ 2 min
- 16
Ensure the beef and vegetable filling is evenly spread in the bottom of the oven-safe pan. Carefully spoon the prepared mashed potatoes on top of the beef filling, covering it completely.
⏱️ 3 min
- 17
Using a spatula or the back of a spoon, spread the mashed potatoes evenly across the top, creating a textured surface for browning. Generously sprinkle additional shredded cheese over the mashed potato topping.
⏱️ 2 min
- 18
Place the pan into the preheated oven and bake for 20-25 minutes, or until the cheese is melted and golden brown, and the filling is bubbly.
⏱️ 25 min•🌡️ 375
- 19
Once baked to perfection, remove the cottage pie from the oven. Let it rest for 5 minutes before serving.
⏱️ 5 min
- 20
Serve hot portions directly from the pan into individual bowls.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cottage Pie
For the Mashed Potatoes
- 6 potatoes, peeled and cut into large chunks
- 1 pouch Good Bones Beef Bone Broth, organic
- 1 teaspoon salt, to taste
- 2 tablespoons butter
- 1/4 cup milk
- 1 tablespoon Harris Farm Organic Yoghurt, natural
- 1/2 cup shredded cheese, plus more for topping
- 1/2 teaspoon black pepper, to taste
For the Beef and Vegetable Filling
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 carrots, diced into small cubes
- 1 white onion, diced into small cubes
- 3 stalks celery, diced into small pieces
- 4 cloves garlic, minced
- 2 tablespoons tapioca starch
- 3 tablespoons tomato paste
- 1 kg Cleaver's Organic Premium Beef Mince, cooked and drained
- 1/2 cup red wine
- 1 pouch Good Bones Beef Bone Broth, organic
- 2 tablespoons Beerenberg Worcestershire Sauce
- 2 sprigs fresh herbs, rosemary and/or thyme
- 1 cup frozen peas
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
Peel the potatoes and cut them into large, uniform chunks. Place them in a large pot.
⏱️ 5 min - 3
Pour one pouch of organic beef bone broth into the pot with the potatoes. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
⏱️ 20 min - 4
While the potatoes are cooking, dice the carrots, white onion, and celery into small, uniform cubes. Mince the garlic.
⏱️ 10 min - 5
Heat a large, oven-safe pan (or a regular large skillet if transferring later) over medium heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter.
⏱️ 2 min - 6
Add the diced carrots, onion, and celery to the pan. Sprinkle with a pinch of salt and sauté until the vegetables begin to soften, about 8-10 minutes.
⏱️ 10 min - 7
Add the minced garlic to the pan and continue to sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 8
Add 2 tablespoons of tapioca starch and 3 tablespoons of tomato paste to the sautéed vegetables. Stir well to combine and cook for 1 minute.
⏱️ 2 min - 9
Add the cooked and drained 1 kg of organic premium beef mince to the pan with the vegetables. Stir to mix thoroughly.
⏱️ 3 min - 10
Pour 1/2 cup of red wine into the mixture, followed by the second pouch of organic beef bone broth. Add 2 tablespoons of Worcestershire sauce. Place the fresh herb sprigs (rosemary and/or thyme) into the mixture.
⏱️ 2 min - 11
Bring the beef mixture to a simmer and let it cook for 10-15 minutes, allowing the liquid to reduce slightly and the flavors to meld. Remove the herb sprigs before proceeding.
⏱️ 15 min - 12
Stir in 1 cup of frozen peas into the beef and vegetable filling. Set aside.
⏱️ 1 min - 13
Once the potatoes are tender, drain most of the broth, reserving about 1/2 cup of the liquid. Return the potatoes to the pot.
⏱️ 2 min - 14
Add 2 tablespoons of butter and 1/4 cup of milk to the hot potatoes. Mash the potatoes until smooth. Add some of the reserved potato cooking liquid (broth) back into the mashed potatoes, 1-2 tablespoons at a time, to achieve desired consistency.
⏱️ 5 min - 15
Stir in 1 tablespoon of natural organic yogurt, 1/2 cup of shredded cheese, and 1/2 teaspoon of black pepper to taste. Mix all ingredients together until the mashed potatoes are creamy and well combined.
⏱️ 2 min - 16
Ensure the beef and vegetable filling is evenly spread in the bottom of the oven-safe pan. Carefully spoon the prepared mashed potatoes on top of the beef filling, covering it completely.
⏱️ 3 min - 17
Using a spatula or the back of a spoon, spread the mashed potatoes evenly across the top, creating a textured surface for browning. Generously sprinkle additional shredded cheese over the mashed potato topping.
⏱️ 2 min - 18
Place the pan into the preheated oven and bake for 20-25 minutes, or until the cheese is melted and golden brown, and the filling is bubbly.
⏱️ 25 min•🌡️ 375 - 19
Once baked to perfection, remove the cottage pie from the oven. Let it rest for 5 minutes before serving.
⏱️ 5 min - 20
Serve hot portions directly from the pan into individual bowls.
⏱️ 1 min