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Gallery Cottage Pie with Vegetable Mash Credit: Yunhee Kim Recipe Summary prep: 30 mins total: 1 hr Servings: 6

Ingredients Ingredient Checklist Salt and pepper 1 pound Yukon Gold potatoes, peeled and diced large 1/2 pound carrots, peeled and diced large 5 cloves garlic, smashed and peeled, divided 4 tablespoons unsalted butter, divided 1 pound ground chuck (80% lean) 1 medium yellow onion, diced small 1 pound button or cremini mushrooms, trimmed and thinly sliced1 3 tablespoons tomato paste 1 tablespoon Worcestershire sauce

Cook’s Notes Carrot Top Adding carrots to the traditional mashed-potato topping makes this dish more nutritious and gives it a gorgeous color.

Gallery Cottage Pie with Vegetable Mash Credit: Yunhee Kim

Recipe Summary prep: 30 mins total: 1 hr Servings: 6

Cottage Pie with Vegetable Mash      Credit: Yunhee Kim

Cottage Pie with Vegetable Mash

Credit: Yunhee Kim

Cottage Pie with Vegetable Mash

Recipe Summary prep: 30 mins total: 1 hr Servings: 6

Recipe Summary

prep: 30 mins total: 1 hr

Servings: 6

prep: 30 mins

total: 1 hr

prep:

30 mins

total:

1 hr

Servings: 6

6

Ingredients

Ingredients

  • Salt and pepper 1 pound Yukon Gold potatoes, peeled and diced large 1/2 pound carrots, peeled and diced large 5 cloves garlic, smashed and peeled, divided 4 tablespoons unsalted butter, divided 1 pound ground chuck (80% lean) 1 medium yellow onion, diced small 1 pound button or cremini mushrooms, trimmed and thinly sliced1 3 tablespoons tomato paste 1 tablespoon Worcestershire sauce

Directions

Preheat oven to 450 degrees. In a pot of salted water bring potatoes, carrots, and 3 cloves garlic to a boil. Reduce to a rapid simmer; cook until vegetables are tender, about 15 minutes. Drain and return to pot. Using a masher, mash vegetables until mostly smooth; stir in 3 tablespoons butter. Season with salt and pepper. Finely chop remaining 2 cloves garlic; set aside.

In a large skillet over high, melt remaining tablespoon butter. Add beef and brown, about 5 minutes. Remove meat from pan, leaving drippings. Reduce heat to medium-high, add onion, and cook until translucent, about 5 minutes. Add mushrooms and cook, stirring occasionally, until golden, about 10 minutes. Add chopped garlic, and cook until fragrant, about 1 minute. Return meat and collected juices to pan and stir in tomato paste. Cook, stirring, about 2 minutes. Stir in Worcestershire sauce and 1 cup water and bring to a boil. Reduce heat and simmer until liquid is slightly thickened, about 5 minutes. Season with salt and pepper.

Transfer meat mixture to a 9-inch square baking dish. Dollop mashed vegetables over meat and spread to edges of baking dish. Bake until juices are bubbling and topping is golden brown in spots, about 20 minutes. Let sit 5 minutes before serving.

Cook’s Notes Carrot Top Adding carrots to the traditional mashed-potato topping makes this dish more nutritious and gives it a gorgeous color.

Cook’s Notes

Carrot Top Adding carrots to the traditional mashed-potato topping makes this dish more nutritious and gives it a gorgeous color.

Reviews (4)

 Add Rating & Review     67 Ratings   5 star values:        15    4 star values:        20    3 star values:        22    2 star values:        9    1 star values:        1

Reviews (4)

Add Rating & Review     67 Ratings   5 star values:        15    4 star values:        20    3 star values:        22    2 star values:        9    1 star values:        1

Add Rating & Review

67 Ratings 5 star values: 15 4 star values: 20 3 star values: 22 2 star values: 9 1 star values: 1

67 Ratings 5 star values: 15 4 star values: 20 3 star values: 22 2 star values: 9 1 star values: 1

67 Ratings 5 star values: 15 4 star values: 20 3 star values: 22 2 star values: 9 1 star values: 1

  • 5 star values: 15 4 star values: 20 3 star values: 22 2 star values: 9 1 star values: 1

    Martha Stewart Member     Rating: 5 stars       01/19/2016   I made this with 1.5x all the ingredients, and it fit in a 9x11 dish perfectly. Tips: Make sure the carrots get nice and soft so they blend well (I used a mixer, not a masher.) Be sure to salt and pepper the mash also so you're recipe is seasoned throughout! This recipe is definitely a keeper. We're having a cold snap, and my husband and I both loved this cozy recipe.  

Martha Stewart Member     Rating: Unrated       07/28/2015   I made this exactly as written, but doubled the recipe and made with russet potatoes. Personal preference I suppose! My husband and I loved it. Very good. Not hard to make, just a small bit time-intensive!  

Martha Stewart Member     Rating: Unrated       02/22/2014   Delicious! My husband, who doesn't eat carrots, loves this recipe. I wouldn't add cheese, you won't miss it, trust me. I did use my favorite marinade instead of Worc. sauce. I also used a little more butter because I used ground sirloin. Goes great with Bisquick cheese garlic biscuits.  

Martha Stewart Member     Rating: Unrated       02/28/2013   Easy to make and absolutely delicious. Hearty and satisfying on a rainy winter day. Serves 5-6 for entree portions. The only changes I made were: I used 90/10 beef, 1.5 lbs mushrooms, added 1/2 cup shredded cheddar cheese to mashed veggies and then sprinkled another 1/4 cup on top with 5-10 mins left to cook. I used a 9.5" pie pan and put it on a cookie sheet to cook - it bubbled over for the last 10 mins of cooking. Sooo good and pretty healthy!

    Martha Stewart Member

    Rating: 5 stars 01/19/2016

I made this with 1.5x all the ingredients, and it fit in a 9x11 dish perfectly. Tips: Make sure the carrots get nice and soft so they blend well (I used a mixer, not a masher.) Be sure to salt and pepper the mash also so you’re recipe is seasoned throughout! This recipe is definitely a keeper. We’re having a cold snap, and my husband and I both loved this cozy recipe.

Rating: 5 stars

Rating: Unrated 07/28/2015

I made this exactly as written, but doubled the recipe and made with russet potatoes. Personal preference I suppose! My husband and I loved it. Very good. Not hard to make, just a small bit time-intensive!

Rating: Unrated

Rating: Unrated 02/22/2014

Delicious! My husband, who doesn’t eat carrots, loves this recipe. I wouldn’t add cheese, you won’t miss it, trust me. I did use my favorite marinade instead of Worc. sauce. I also used a little more butter because I used ground sirloin. Goes great with Bisquick cheese garlic biscuits.

Rating: Unrated 02/28/2013

Easy to make and absolutely delicious. Hearty and satisfying on a rainy winter day. Serves 5-6 for entree portions. The only changes I made were: I used 90/10 beef, 1.5 lbs mushrooms, added 1/2 cup shredded cheddar cheese to mashed veggies and then sprinkled another 1/4 cup on top with 5-10 mins left to cook. I used a 9.5" pie pan and put it on a cookie sheet to cook - it bubbled over for the last 10 mins of cooking. Sooo good and pretty healthy!

All Reviews for Cottage Pie with Vegetable Mash

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Cottage Pie with Vegetable Mash

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest