Cottage Pie

BY WOMAN'S DAY KITCHEN

 Nov 15, 2017

MIKE GARTEN

Whip up with this hearty (and simple!) skillet cottage pie in under 30 minutes.

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YIELDS: 4 servings

TOTAL TIME: 0 hours 30 mins

INGREDIENTS

1 lb. Yukon gold potatoes, peeled and cut into 2-inch pieces

kosher salt

Pepper

2 tbsp. unsalted butter, at room temperature

2 tbsp. olive oil

1 large onion, chopped

2 medium carrots (about 8 oz), peeled and cut into 1⁄4-inch pieces

1 1/4 lb. lean (at least 90%) ground beef

3 tbsp. tomato paste

1/4 tsp. ground cinnamon

1/2 c. beer (lager or stout)

1/2 tsp. beef bouillon (we used Better Than Bouillon)

1/2 c. flat-leaf parsley, roughly chopped

Fresh thyme, for topping

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DIRECTIONS

1. Place potatoes in medium saucepan, cover with cold water, and bring to a boil. Add 2 teaspoon salt, reduce heat, and simmer until tender, 12 to 15 minutes. Reserve 1⁄2 cup cooking liquid, drain potatoes, and return to pot. Mash with butter, adding some reserved cooking liquid (2 tablespoons at a time) to reach a smooth mash.
2. While potatoes are cooking, add oil and onions to 9- to 10-inch cast-iron skillet and cook, covered, on medium for 3 minutes.
3. Add carrots and cook, covered, stirring occasionally, until vegetables are just tender, 5 to 6 minutes. Add beef and cook, breaking up with spoon into small pieces, until no longer pink, 3 to 5 minutes.
4. Stir in tomato paste, cinnamon, and 1⁄2 teaspoon each salt and pepper and cook 1 minute. Stir in beer, 1/2 cup water, then bouillon, and simmer until mixture slightly thickens, about 3 minutes. Fold in parsley.
5. Heat broiler. Spread potatoes over beef and top with thyme if desired. Broil until golden brown, 2 to 4 minutes.

PER SERVING 510 CAL, 27 G FAT (10 G SAT), 33 G PRO, 595 MG SODIUM, 32 G CARB, 4 G FIBER