Anti Inflammatory Cottage Pie with Mashed Potato
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Learn more →Ingredients
4 servings
For the mashed potato topping
- 2 lbs russet potatoes, peeled and cut into 2-inch chunks
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup whole milk, warmed
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - 1 tsp salt, plus more to taste
For the filling
- 1.5 lbs ground beef (80/20)
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and finely diced
- 2 medium parsnips, peeled and finely diced
- 2 tbsp all-purpose flour
- 1 ½ cups chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 1 tsp salt
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (200°C). Place the potato chunks in a large pot, cover with cold salted water by at least 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 18–20 minutes.
- 2
Drain the potatoes thoroughly and return them to the pot. Add the butter and warmed milk, then mash until smooth and no lumps remain. Season with 1 tsp salt, taste, and adjust. Set aside.
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