Community recipe
Cheddar-Crowned Beef and Mushroom Cottage Pie
A cozy skillet filling of browned beef, tender mushrooms, sweet peas, and a little Dijon is tucked beneath a fluffy cheddar potato crown. Baked until the edges bubble and the top turns golden, it makes a hearty, familiar dinner with a savory little lift.
- Serves
- 4
- Prep
- 25 min
- Cook
- 55 min
- Difficulty
- medium
Get ready
Ingredients
- 1.5 lb yukon gold potatoes, scrubbed, peeled, and cut into 1-inch pieces
- 1 tsp fine salt
- 3 tbsp unsalted butters
- 0.33 cup whole milk
- 0.75 cup sharp cheddar, grated
- 0.25 tsp black pepper, freshly ground
- 1 yellow onion, peeled and finely chopped
- 1 carrot, medium, scrubbed and diced
- 8 oz cremini mushrooms, wiped clean and sliced
- 2 garlic cloves, peeled and minced
- 1 tbsp olive oil
- 1 lb lean ground beef
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 2 tsp dijon mustards
- 1 tsp worcestershire sauce
- 0.75 cup low-sodium beef broth
- 0.75 cup frozen pea, no need to thaw
- 0.5 tsp fine salt
Make it
Instructions
- 01
Boil the potatoes
Set a rack in the center of the oven and preheat it to 425°F (220°C). Set out a large pot, colander, potato masher, oven-safe skillet or 2-quart baking dish, and a rimmed baking sheet to catch any bubbling filling. Scrub, peel, and cut 1½ lb Yukon Gold potatoes into roughly 1-inch pieces. Put them in the pot, cover with cold water by about 1 inch, and stir in 1 tsp fine salt. Bring to a boil over high heat, then reduce to a steady simmer for 12–16 minutes, until a knife slides through the largest piece without resistance. | Why: Even-sized pieces cook evenly and mash smoothly.
- 02
Mash the cheddar potato topping
Drain the potatoes thoroughly in the colander, then return them to the warm pot. Add 3 tbsp unsalted butter, ⅓ cup whole milk, ¾ cup grated sharp cheddar, and ¼ tsp freshly ground black pepper. Mash until fluffy with a few small soft lumps; avoid overworking them. Cover the pot to keep the topping warm while you make the filling. | Why: Warm dairy blends easily, while gentle mashing keeps the topping light.
- 03
Build the savory beef and mushroom filling
While the potatoes cook, peel and finely chop 1 yellow onion, scrub and dice 1 medium carrot, wipe clean and slice 8 oz cremini mushrooms, and peel and mince 2 garlic cloves. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the onion, carrot, and mushrooms; cook for 6–8 minutes, stirring now and then, until the vegetables soften and the mushrooms release their moisture and begin to brown. Add 1 lb lean ground beef and the garlic. Break the beef into small pieces and cook for 5–7 minutes, until no pink remains and it reaches 160°F (71°C). Spoon off excess fat if needed. Stir in 1 tbsp tomato paste, 1 tsp dried thyme, 2 tsp Dijon mustard, and 1 tsp Worcestershire sauce; cook for 1 minute until fragrant. Pour in ¾ cup low-sodium beef broth, scraping up browned bits, and simmer for 3–5 minutes until the liquid is glossy and lightly thickened. Fold in ¾ cup frozen peas and season with ½ tsp fine salt. Taste carefully and add a pinch more salt if needed; the filling should taste savory and well-seasoned. | Why: Browning concentrates the filling's flavor, and reducing the broth keeps the pie sliceable.
- 04
Top, bake, and serve
If you cooked the filling in a skillet that is not oven-safe, transfer it to the baking dish and spread it into an even layer. Spoon the warm cheddar potato topping over the filling, spreading it to the edges to seal; rake the surface with a fork to make shallow ridges. Set the skillet or dish on the rimmed baking sheet and bake at 425°F (220°C) for 15–20 minutes, until the filling bubbles around the edges and the ridges are golden in spots. If you want deeper browning, broil for 1–2 minutes, watching continuously. Rest for 10 minutes before serving so the filling settles; serve warm. | Why: A brief rest helps the bubbling filling hold together when served.
