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Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced white onion and sauté for 5-7 minutes, or until softened and translucent.

Add the ground beef to the skillet. Break it up with a wooden spoon and cook until thoroughly browned, about 8-10 minutes. Drain any excess fat.

Season the browned beef with dried thyme, garlic powder, and onion powder. Stir well to combine.

Stir in the grated carrots, tomato paste, and Worcestershire sauce. Cook for 2-3 minutes, allowing the flavors to meld.

Sprinkle the all-purpose flour over the meat mixture. Stir well to coat all ingredients and cook for 1 minute to cook off the raw flour taste.

Gradually pour in the beef broth, stirring continuously to prevent lumps. Bring the mixture to a simmer, stirring occasionally, until the sauce thickens, about 5-7 minutes.

Stir in the green peas and remove the skillet from the heat.

Preheat your oven to 375°F (190°C). Transfer the cooked meat and vegetable filling into an oven-safe baking dish (approximately 9x13 inches), spreading it evenly across the bottom.

Scoop the prepared mashed potatoes over the meat filling. Carefully spread them evenly with a knife or spatula to form a complete top layer, sealing the filling underneath.

Using the tines of a fork, create decorative ridges across the mashed potato topping. This will help create a golden, crispy texture.

Sprinkle the grated Parmesan cheese evenly over the mashed potato layer.

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the mashed potato topping is golden brown and the filling is bubbly around the edges.

Remove the Cottage Pie from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.


Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced white onion and sauté for 5-7 minutes, or until softened and translucent.

Add the ground beef to the skillet. Break it up with a wooden spoon and cook until thoroughly browned, about 8-10 minutes. Drain any excess fat.

Season the browned beef with dried thyme, garlic powder, and onion powder. Stir well to combine.

Stir in the grated carrots, tomato paste, and Worcestershire sauce. Cook for 2-3 minutes, allowing the flavors to meld.

Sprinkle the all-purpose flour over the meat mixture. Stir well to coat all ingredients and cook for 1 minute to cook off the raw flour taste.

Gradually pour in the beef broth, stirring continuously to prevent lumps. Bring the mixture to a simmer, stirring occasionally, until the sauce thickens, about 5-7 minutes.

Stir in the green peas and remove the skillet from the heat.

Preheat your oven to 375°F (190°C). Transfer the cooked meat and vegetable filling into an oven-safe baking dish (approximately 9x13 inches), spreading it evenly across the bottom.

Scoop the prepared mashed potatoes over the meat filling. Carefully spread them evenly with a knife or spatula to form a complete top layer, sealing the filling underneath.

Using the tines of a fork, create decorative ridges across the mashed potato topping. This will help create a golden, crispy texture.

Sprinkle the grated Parmesan cheese evenly over the mashed potato layer.

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the mashed potato topping is golden brown and the filling is bubbly around the edges.

Remove the Cottage Pie from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.
