This beef and mushroom cottage pie recipe is a great example of how adding mushrooms to a casserole actually makes the beef taste "meatier." As good as the mushroom and beef filling is, true cottage pie lovers know it's the cheesy potato crust that really makes this easy casserole recipe so delicious.
Makes 6 Beef and Mushroom Cottage Pie Recipe
Makes 6 Beef and Mushroom Cottage Pie Recipe
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 15 minutes
Ingredients:
- 1 1/2 lb russet potatoes, cut into large chunks
- 2 cloves garlic, peeled, halved
- 1/4 cup milk
- 2 tbsp butter
- 1 cup shredded cheddar cheese, divided
- 1 tbsp olive oil
- 8 oz mushrooms, sliced
- 1 lb lean ground beef
- 3 tbsp flour
- 1 1/2 cup beef broth or stock
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp ketchup
- 1 tsp Worcestershire sauce
- 1 lb package frozen peas and carrot, thawed and drained well
Preparation:
Add the potatoes and garlic into a saucepan - cover with cold water, and add a large pinch of salt. Bring to boil, reduce heat to medium-low and simmer until potatoes are tender, about 25 minutes. Drain very well, and add back to the saucepan. Add the milk, butter, and half the cheese; mash the potatoes until smooth and lump-free. Reserve.
Add the olive oil to a large saute pan; add the mushrooms and cook over medium-high heat until golden brown. Remove from the pan and reserve. Add the ground beef into the same pan and brown over medium heat, breaking the meat into very small pieces as it cooks. Stir in flour and cook for 3 minutes. Stir in the broth, and once it's incorporated add the salt, pepper, ketchup, Worcestershire sauce, mixed vegetables, and reserved mushrooms. Cook, stirring occasionally, for 5 minutes. Transfer into a 3-quart baking dish.
Cover the meat mixture with the mashed potatoes, and spread evenly with a fork. Top with the rest of the cheese. Bake in a preheated 375 degrees F. oven for 40 minutes, or until golden. Allow to sit for 10 minutes before serving.
Add the olive oil to a large saute pan; add the mushrooms and cook over medium-high heat until golden brown. Remove from the pan and reserve. Add the ground beef into the same pan and brown over medium heat, breaking the meat into very small pieces as it cooks. Stir in flour and cook for 3 minutes. Stir in the broth, and once it's incorporated add the salt, pepper, ketchup, Worcestershire sauce, mixed vegetables, and reserved mushrooms. Cook, stirring occasionally, for 5 minutes. Transfer into a 3-quart baking dish.
Cover the meat mixture with the mashed potatoes, and spread evenly with a fork. Top with the rest of the cheese. Bake in a preheated 375 degrees F. oven for 40 minutes, or until golden. Allow to sit for 10 minutes before serving.