A delightful twist on the classic shepherd's pie, this recipe incorporates rich flavors and a creamy potato topping.
Preheat your oven to 375°F.
Preheating ensures even cooking from the start.
In a skillet, cook the ground beef over medium heat until browned. Remove and set aside.
Drain excess fat for a leaner dish.
In the same skillet, sauté the chopped onion and diced carrots until softened.
Adding a pinch of salt helps the vegetables release their moisture.
Stir in the beef broth and tomato paste, then add the cooked beef and peas. Simmer for 5 minutes.
Simmering allows the flavors to meld together.
Meanwhile, boil the potatoes until tender, then mash with butter and milk until smooth.
Warm the milk before adding for a creamier mash.
Transfer the beef mixture to a baking dish and spread the mashed potatoes evenly on top.
Use a fork to create ridges on the potato topping for a crispy texture.
Sprinkle the cheddar cheese over the potatoes and bake for 20 minutes or until golden and bubbling.
Let the pie rest for 5 minutes before serving to set the layers.
Serve warm and enjoy your comforting cottage pie.
Garnish with fresh parsley for a pop of color.
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