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Hamburger Cottage Pie Casserole
Andre Lewis

Hamburger Cottage Pie Casserole

Ground beef makes this a cottage pie, even if American menus often call every version shepherd's pie. Peas and carrots fill the brown gravy beneath a warm mashed-potato lid. Heating the potatoes before spreading them shortens the bake and keeps the center safely hot.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 pounds russet potatoes peeled and cut into chunks
  • 4 tablespoons unsalted butter
  • 1/2 cup warm whole milk
  • 1 1/2 teaspoons kosher salt divided
  • 1 pound 85% lean ground beef
  • 1 medium onion diced
  • 2 carrots diced
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas

Method
 

  1. Heat the oven to 400°F and grease a 9-by-13-inch dish. Boil the potatoes until tender, drain and mash with butter, milk and 3/4 teaspoon salt.
  2. Brown the beef, onion and carrots in a skillet and drain. Add tomato paste and flour and cook for 1 minute.
  3. Stir in the broth, Worcestershire, remaining salt and pepper and simmer until thick. Fold in the peas and spread in the dish.
  4. Spread the warm mashed potatoes over the beef and rough the top with a fork.
  5. Bake for 30 to 35 minutes, until bubbling and golden in spots. Rest 10 minutes before serving.