Mediterranean Diet Friendly Cottage Pie with Mashed Potato

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Mediterranean Diet Friendly 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
4 tbsp unsalted butter
Monty's Dairy Free Plant-Based Butter Original
See all
Chef's tip
Use 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 tip
Use 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)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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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