Caramelized Onion Beef Cottage Pie with Parmesan Mashed Potatoes

This beef cottage pie brings together a savory skillet filling, sweet onions, tender peas and a creamy blanket of mashed Yukon Gold potatoes. A sprinkle of Parmesan melts over the top for a simple golden finish.

Roasted baby carrots cook alongside the pie components, making this a complete, comforting plate with minimal fuss.

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Ingredients

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

16 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

8 ounce Baby CarrotsView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 cup MilkView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat the oven to 420°F. Wash and dry the produce.
2. Place the baby carrots on a baking sheet. Toss with a drizzle of olive oil, salt and pepper, then roast until they begin to brown, about 20 minutes.
3. Cut the Yukon Gold potatoes into 1/2-inch cubes. Add them to a large pot of salted water, bring to a boil and cook until fork-tender, about 15 minutes. Drain, then return the potatoes to the pot.
4. While the potatoes cook, halve, peel and thinly slice the onion. Mince the garlic. Strip the thyme leaves from the stems and discard the stems.
5. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the ground beef and thyme leaves. Cook, breaking up the beef as needed, until browned, 3 to 4 minutes. Transfer the beef to a plate or bowl and set aside.
6. Add another drizzle of olive oil to the same pan. Add the sliced onion and cook, stirring occasionally, until softened, about 6 minutes. Stir in the garlic and 1/4 cup water.
7. Sprinkle the flour over the onion mixture and stir for 1 minute. Add the chicken stock concentrate, 1/2 cup water and peas. Cook, stirring, until the sauce thickens, 2 to 3 minutes.
8. Return the browned beef to the pan and stir until combined with the sauce and vegetables.
9. Mash the drained potatoes with the milk and butter until smooth. Season with salt and pepper.
10. If the beef mixture is not already in an ovenproof pan, transfer it to a medium baking dish. Spread the mashed potatoes evenly over the top, then sprinkle with Parmesan cheese.
11. Bake until the topping is melted and the filling is bubbly, about 5 minutes. Serve the cottage pie with the roasted carrots on the side.

Recipe Tips

FAQ

Can I make this if I do not have an ovenproof skillet?

Yes. Cook the beef filling in a regular large pan, then transfer it to a medium baking dish before adding the mashed potatoes and Parmesan.

Why is this called a cottage pie?

This version uses ground beef, potatoes, onions, peas and a savory gravy-style sauce, which fits the cottage pie style of dish.

Do I need to peel the Yukon Gold potatoes?

The method only calls for cutting the potatoes into cubes after washing them, so peeling is not required.

How do I know the beef filling is ready for the topping?

The filling is ready once the peas are added, the sauce has thickened for 2 to 3 minutes and the browned beef has been stirred back in.

What should the finished topping look like?

After baking, the Parmesan should be melted and the filling should be bubbling around the potato layer.