Name: Kit's Skillet Cottage Pie Recipe
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Ingredients: 1 Bag Frozen Steam & Mash Potatoes (24 Ounce bag); 8 tbsp butter; 1/3 cup heavy cream; 1/3 cup whole milk; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup fresh grated parmesan cheese; 1/4 cup grated cheddar cheese; 2 tbsp olive oil (extra virgin); 1 lb 90% lean ground beef; 1 tbsp dry celery flakes; 2 tsp dried parsley flakes; 1 tsp dried thyme; 1/2 tsp salt; 1/2 tsp lemon pepper; 2 tbsp Worcestershire sauce; 2 minced garlic cloves; 2 tbsp all purpose flour; 2 tbsp tomato paste; 1 cup beef broth; 1 cup frozen peas & carrots; 1/2 cup frozen corn

Kit Mullins

Kit's Skillet Cottage Pie Recipe

Print Recipe Pin Recipe

Prep Time 35

Cook Time 25

Total Time 1

Servings: 6 Servings

Calories: 530

Ingredients Equipment Method Notes

Ingredients

Potato Topping

1 Bag Frozen Steam & Mash Potatoes (24 Ounce bag)
8 tbsp butter
1/3 cup heavy cream
1/3 cup whole milk
1/2 tsp salt
1/4 tsp black pepper
1/4 cup fresh grated parmesan cheese
1/4 cup grated cheddar cheese

Meat & Veggie Layer

2 tbsp olive oil extra virgin
1 lb 90% lean ground beef
1 tbsp dry celery flakes
2 tsp dried parsley flakes
1 tsp dried thyme
1/2 tsp salt
1/2 tsp lemon pepper
2 tbsp Worcestershire sauce
2 minced garlic cloves
2 tbsp all purpose flour
2 tbsp tomato paste
1 cup beef broth
1 cup frozen peas & carrots
1/2 cup frozen corn

Equipment

1 Medium to Large Iron Skillet
1 Large Mixing Bowl
1 Mixer or Potato Masher

Method

START THE POTATOES

Place the whole bag of potatoes in a large mixing bowl and microwave according to instructions.
I find that the time on the bag is usually not enough, so I need to add more time for the potatoes to be fully tender.

MAKE THE MEAT AND VEGGIE FILLING.

While the potatoes are cooking in the microwave, make the meat and veggie filling.
Add the oil to a large skillet and place it over medium-high heat for 1-2 minutes.
Add the ground beef to the hot oil in the skillet and break it apart with a wooden spoon.
Add the parsley, rosemary, thyme, salt, and and pepper. Stir well.
Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
Add the beef broth, frozen peas and carrots, and frozen corn.
Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
Set the meat mixture aside.
Preheat oven to 400 degrees F.

PREPARE THE POTATO TOPPING

Remove the potatoes from the microwave. Test them with a fork to see if they are tender. If not, return them to the microwave and cook them a little longer.
If they are tender, add butter, cream, milk, salt, and pepper.
Mash the potatoes and stir until all the ingredients are mixed together.
Add the parmesan cheese and cheddar cheese to the potatoes. Stir until well combined.

ASSEMBLE THE PIE

Spoon the potatoes over the top of the meat & veggies in the skillet, being careful not to stir up the meat from the bottom.

COOK

Place the skillet in the 400 degree oven for 20 minutes.
When there is just 2-3 minutes left, remove the skillet from the oven and turn on the broiler.
Lightly sprinkle the top of the pie with some grated cheddar cheese.
Return the skillet to the oven and let the broiler melt the cheese and lightly brown the top of the pie.
Remove from the oven and let stand 5 minutes before serving. Enjpy!

Notes