Big Batch Classic Cottage Pie with Beef, Peas & Carrots

Uploaded By: agsheeran

Tags: marley

Take a seat at our Premium table! If you want to leave everyone wishing they had room for more, you can't go wrong with a classic as comforting as cottage pie. This big batch recipe makes extra servings for extra happy stomachs. Serve up the saucy beef filling with a Parmesan mashed potato topping (we'll show you how to make those perfectly browned ridges!), and watch it all disappear. (2-p plan serves 4; 4-p plan serves 8)

Serves: 2

Cook Time: 60 minutes

Ingredients:

4 Yukon gold potatoes
3 oz of mascarpone
2 (¾ oz) pieces Parmesan
1 yellow onion
1 carrot
¼ oz of fresh thyme
2 (10 oz) pkgs grass-fed ground beef
6 oz of tomato paste
2 beef broth concentrate
¼ oz of mushroom seasoning
1½ oz of Worcestershire sauce
5 oz of peas
kosher salt & ground pepper
5 Tbsp butter
1 large egg
¼ cup milk or water
garlic
neutral oil
all-purpose flour

Instructions:

Preheat oven to 425℉ with a rack in the center. Peel potatoes; cut into 1-inch pieces. Add to a large saucepan with enough salted water to cover by 1 inch. Bring to a boil over high heat. Cook over medium-low heat until fork-tender, 15-20 minutes. Drain potatoes; return to saucepan off heat. Add mascarpone and 4 tablespoons butter; mash with a potato masher or fork until smooth.
Finely grate all of the Parmesan. Beat together 1 large egg and ¼ cup milk or water. Fold eggs and ⅓ of the Parmesan into potatoes; season to taste with salt. Cover and set aside. Finely chop onion. Scrub carrot; finely chop. Finely chop 1 tablespoon garlic. Pick and finely chop 2 teaspoons thyme leaves.
Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high. Add half of the beef; season with salt and pepper. Break up into smaller pieces until well browned, 4-5 minutes. Add onions, carrots, garlic, and 1 tablespoon butter. Cook, stirring often, until softened, 4-5 minutes. Add 2 tablespoons each of tomato paste and flour; cook, stirring often, 1 minute.
Add remaining beef; season with salt and pepper. Cook, breaking up meat, until no longer pink, 2-3 minutes. Stir in all of the broth concentrate, mushroom seasoning, 1 tablespoon Worcestershire sauce, and 1 cup water. Bring to a simmer, scraping up any browned bits from bottom of skillet. Cook over medium heat, stirring occasionally, until sauce is thickened, 8-10 minutes.
Remove skillet from heat. Stir in peas, thyme, and ½ of the remaining Parmesan; season to taste with salt and pepper. Transfer potatoes to a large resealable plastic bag; cut a 1-inch opening in one corner. Pipe potatoes in an even layer over filling. Smooth with back of a spoon, then use tines of a fork to make ridges on surface. Sprinkle remaining Parmesan over top.
Place skillet on a rimmed baking sheet. Bake on center oven rack until top is browned and sauce is bubbling, 20-25 minutes (for deeper browning, broil skillet 6 inches from heat source, 1-2 minutes). Let cottage pie cool for 10-15 minutes before serving. Enjoy!

Comments: