|Nutritional Guidelines (per serving)|
|Servings: 6 portions (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 15g||75%|
|Total Carbohydrate 51g||19%|
|Dietary Fiber 7g||24%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
- 1 1/2 pounds russet potatoes (cut into large chunks)
- 2 cloves garlic (peeled, halved)
- 1/4 cup milk
- 2 tablespoons butter
- 1 cup shredded cheddar cheese (divided)
- 1 tablespoon olive oil
- 8 oz. mushrooms (sliced)
- 1 pound lean ground beef
- 3 tablespoon flour
- 1 1/2 cup beef broth or stock
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- 1 pound package frozen peas and carrot (thawed and drained well)
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 sauté 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 F. oven for 40 minutes, or until golden. Allow to sit for 10 minutes before serving.