minniet's Recipe

Easy Cottage Pie Casserole

Category: Main Dish

2 lb. (450g) ground beef
2 lb. russet potatoes, peeled and large diced
1 tablespoon vegetable oil
1 tablespoon butter
1 onion, small diced
6 cloves garlic, minced
1½ cup cheddar cheese
1 lb. carrots, cut into thirds
3 tablespoons tomato paste
1½ teaspoons salt
Pepper to taste

(1) Preheat the oven to 375 F or 190 C. Set two pots of water to boil. Place the potatoes into one and the carrots into the other. Boil both the potatoes and the carrots until soft; drain. Save 2/3 cup of potato water for later; set aside.

(2) In a large bowl, add potatoes, butter, cheddar cheese, and 1/2 teaspoon of salt. Mash together with the back of a fork. Set aside.

(3) In a separate bowl, mash the carrots together with the back of a fork. Set aside.

(4) Put a large sauté pan on medium high heat. Add in oil. When oil becomes hot, add in onions and garlic. Adjust heat as needed. Cook until onions are soft and translucent.

(5) Add ground beef to the pan with remaining teaspoon of salt and pepper to taste. Cook until all the meat has browned. Add in the 2/3 cups of potato water you set aside earlier, as well as tomato paste. Mix well. Allow to simmer on low for 10 minutes to thicken.

(6) Spread the beef evenly in the bottom of a baking dish. Evenly spread the mashed carrots over the beef. Finish with a layer of the mashed potatoes over the carrots. Place the casserole into the preheated oven for 30 minutes, or until the mashed potatoes are just browned.

(7) Allow to cool for 5 minutes, then serve.