High Fructose Corn Syrup Free Cottage Pie with Mashed Potato

Total time1 hr 20 min

Prep time25 min

Cook time55 min

High Fructose Corn Syrup Free Cottage Pie with Mashed Potato

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Ingredients

4 servings

For the mashed potato topping

2 lbs russet potatoes, peeled and cut into 2-inch chunks
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
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4 tbsp unsalted butter
½ cup whole milk, warmed
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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