Cottage Pie Comfort Food at It's Best

IndIndulge in the ultimate comfort food with this easy-to-follow recipe for a classic cottage pie. I'll show you how to create a hearty beef filling with onions, carrots, corn, and green beans, topped with a creamy mashed potato layer. Perfect for a cozy night in! Ingredients Meat Filling: 2 tablespoons olive oil 1 cup chopped yellow onion 1 lb. 90% lean ground beef or ground lamb 2 teaspoons dried parsley 1 teaspoon dried rosemary 1 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoon beef flavoring 1 tablespoon Vinegar 1 teaspoon garlic powder 1 teaspoon onion powder 2 tablespoons all-purpose flour 2 tablespoons tomato paste ~1 cup water 1 cup frozen mixed peas & carrots* 1/2 cup frozen corn kernels Potato Topping: 1 ½ - 2 lb. russet potatoes—about 2 large potatoes peeled and cut into 1 inch cubes 2 tablespoons unsalted butter 1/3 cup heavy cream 1/2 teaspoon garlic powder 1/4 teaspoon ground black pepper Instructions Make the meat filling. Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally. Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and pepper. Stir well. Cook for 6–8 minutes, until the meat is browned, stirring occasionally. Add the vinegar, onion powder, and garlic powder. Stir to combine. Cook for 1 minute. Add the tomato paste. Stir until well incorporated and no clumps of tomato paste remain. Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil, then reduce to a simmer. Thicken with flour. Simmer for 5 minutes, stirring occasionally. Set the meat mixture aside. Preheat oven to 400 degrees F. Make the potato topping. Place the potatoes in a large pot. Cover the potatoes with water and salt. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10–15 minutes. Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid. Add butter, cream, garlic powder, and pepper. Mash the potatoes and stir until all the ingredients are mixed together. Assemble the casserole. Pour the meat mixture into a 9x9 (or 7x11)-inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer. If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes. ** Cool for 15 minutes before serving. Buy Me a Coffee https://buymeacoffee.com/ldenny Free ebook download: https://happy-eats.my.canva.site/eboo... Playlist for more Videos    • Savor Every Bite of  Authentic Deligh...   Click here to subscribe:    / @happyeatsnow