Cheesy Cottage Pie

A cheesy variation on Shepherds Pie.

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Bake at 350F for 30 minutes.

Topping

• 2.5 lbs. russet potatoes
• 2 Tbsp butter
• 1/2 cup milk
• 6 oz. shredded cheddar
• pinch of salt

FILLING

• 1 yellow onion
• 3 cloves garlic
• 2 cups diced carrots
• 1.5 lb. ground beef
• 4 Tbsp all-purpose flour
• 1.5 cup beef broth
• 3/4 Tbsp Worcestershire sauce
• 1.5 tsp dried rosemary
• 1/2 tsp dried thyme

Directions

• Boil 2.5 lbs potatoes.

• After potatoes are cooked, drain and rinse.

• Heat 1/2 cup milk and 2 Tbsp butter, add back to the potatoes and whip them together.

• Add the 6 oz shredded cheddar cheese and set aside.

• While potatoes are boiling, brown the 1.5 lbs ground beef. When it is thoroughly cooked, drain most of the fat off.

• Return to heat, and add 1 onion and 3 cloves garlic. Allow onion and garlic to cook in remaining fat.

• Add 2 cups diced carrots.

• Add 4 Tbsp all purpose flour, stirring to coat the beef and vegetables. When coated and flour starts to stick to the bottom of the pan, add 1.5 cups beef broth and heat through, broth should start to thicken.

• Add remaining spices and thoroughly mix, allowing to heat through.

  • 3/4 Tbsp Worcestershire sauce
  • 1.5 tsp dried rosemary
  • 1/2 tsp dried thyme

• In a 9x13 pan, spread filling mixture over bottom of pan, and spread potato topping over top.

• Bake at 350F for 30 minutes.

• Allow to rest for 5 minutes before serving.

Modified and adapted from: https://www.budgetbytes.com/cheesy-cottage-pie/