Hearty Beef and Mushroom Cottage Pie with Cheesy Potato Crust
Enjoy a comforting and hearty beef and mushroom cottage pie topped with a creamy cheesy potato crust – perfect for family dinners!
Ingredients
- 2 cups beef broth (500 ml)
- 2 tablespoons unsalted butter (40 g)
- 1 tablespoon sweet paprika
- 1 large onion, diced
- 2 tablespoons all-purpose flour
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- 1/2 cup grated Parmesan cheese (50 g) fresh
- 14 oz sliced mushrooms (400 g)
- 1 tablespoon Worcestershire sauce
- 1 3/4 lbs beef chuck, cut into bite-sized cubes (800 g)
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper cracked
- 1 teaspoon salt
- 2 tablespoons sour cream
- 2 tablespoons tomato paste
- 2 1/2 lbs potatoes, peeled and quartered (1.2 kg)
- Olive oil spray
- 1 cup milk, warmed (250 ml)
Instructions
- Season beef cubes with salt and pepper. In a large pan, heat 1 tbsp olive oil and brown the meat in batches. Set aside.
- In the same pan, sauté onion and garlic in remaining oil until soft. Add mushrooms and cook until they release moisture.
- Sprinkle flour over vegetables, stir for 30 seconds. Add tomato paste, paprika, Worcestershire sauce, and mustard. Pour in beef broth.
- Return beef to pan, bring to a simmer. Cover and cook on low for 1.5 hours, stirring occasionally. Add water if needed.
- Uncover and cook for 1 hour more to thicken sauce. Beef should be fork-tender. Stir in sour cream and set aside.
- For topping, boil potatoes until fork-tender. Drain and return to pot. Add butter, warm milk, and salt. Mash until creamy.
- Preheat oven to 400°F (200°C). Transfer beef mixture to a 12x10 inch baking dish.
- Top with hot mashed potatoes, using small spoonfuls to cover entirely. Texture surface with a fork.
- Spray with olive oil, sprinkle with Parmesan. Bake for 30 minutes until golden and crispy.
- Let stand for 5 minutes before serving. Enjoy your comforting cottage pie!