How to Make the Best Cottage Pie, My Favorite Comfort Food!

Ingredients

• 1 lb Ground Beef (80/20 lean‑to‑fat ratio)
• to taste Salt
• to taste Black Pepper
• 1 medium Onion (grated)
• 2 stalks Celery (grated)
• 2 medium Carrot (grated)
• 1 small Bell Pepper (grated, any color)
• 2 tbsp Tomato Paste
• 2 tbsp Worcestershire Sauce
• 1 cup Beef Broth (low‑sodium)
• 0.25 cup Dry Red Wine (Merlot or other dry red)
• 4 cloves Garlic (minced)
• 1 cup Frozen Corn Kernels
• 1 tbsp Honey (yellow or white)
• 2 lb Yukon Gold Potatoes (peeled and cut into even chunks)
• 0.25 cup Heavy Cream
• 2 Egg Yolks (room temperature)
• 1 cup Pepper Jack Cheese (shredded)
• 1 cup Cheddar Cheese (shredded)
• 2 Green Chilies (Hatch or similar, finely chopped)
• 1 tbsp Cornstarch (to thicken potato topping if needed)
• 2 tbsp Parmesan Cheese (grated, for topping)
• 2 tbsp Butter (unsalted, cut into cubes)

Instructions

1. Prep Vegetables

   Grate the onion, celery, carrots, and bell pepper using a box grater. Set aside in a bowl.

   Time: PT10M

2. Brown the Beef

   Heat the skillet over medium‑high heat. Add the ground beef, season with salt and pepper, and break it up. Cook until fully browned, about 8 minutes. Drain excess fat.

   Time: PT8M

3. Cook the Vegetables

   Add the grated onion, celery, carrots, and bell pepper to the browned beef. Stir and cook 5 minutes, allowing the moisture to evaporate until the mixture looks dry.

   Time: PT5M

4. Add Tomato Paste and Worcestershire

   Stir in 2 tbsp tomato paste and 2 tbsp Worcestershire sauce. Cook 2 minutes to develop flavor.

   Time: PT2M

5. Simmer with Liquids

   Pour in 1 cup beef broth, ¼ cup dry red wine, 1 tbsp honey, 1 cup frozen corn, and the minced garlic. Bring to a gentle simmer and cook 5 minutes until slightly thickened.

   Time: PT5M

6. Boil Potatoes

   Place peeled Yukon Gold potatoes in a saucepan, cover with cold water, add a pinch of salt, and bring to a boil. Cook 12 minutes until fork‑tender.

   Time: PT12M

7. Dry the Potatoes

   Drain the potatoes in a colander, return them to the empty saucepan, and place over low heat for 3 minutes, shaking the pan occasionally to evaporate excess steam.

   Time: PT3M

8. Mash and Enrich

   Mash the potatoes. Stir in ¼ cup heavy cream, 2 tbsp butter, 2 egg yolks, 1 cup shredded pepper jack, 1 cup shredded cheddar, 2 chopped green chilies, and 1 tbsp cornstarch. Mix until smooth and slightly thick.

   Time: PT5M

9. Assemble the Pie

   Spread the meat‑vegetable mixture evenly in the 10‑inch casserole dish. Spoon the mashed potato mixture over the top, smoothing with a spatula. Sprinkle 2 tbsp grated Parmesan evenly.

   Time: PT5M

10. Bake

    Place the dish in a pre‑heated oven at 400°F and bake 22 minutes, or until the potato topping is golden brown and the edges are bubbling.

    Time: PT22M

    Temperature: 400°F

11. Rest and Serve

    Remove from oven, let rest 5 minutes before slicing. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g