Ingredients
- 1 lb Ground beef
- 1/2 cup Onion chopped
- 4 cloves Garlic minced
- 1/2 cup Chicken broth
- 3 to 4 medium Potatoes peeled and sliced very thin
- 1 cup Cheddar cheese shredded
- 3/4 cup Heavy cream
- 4 slices Crusty bread
- Fresh parsley garnish
Instructions
- Preheat the oven to 375 degrees.
- Heat a nonstick pan on medium heat; add the beef, onion, and garlic. Season with salt. Saute while breaking the meat up into smaller pieces until no longer pink. Drain excess grease and set aside.
- Pour the chicken broth into the bottom of an 8x8 baking dish (if making less than 4 portions use a smaller oven safe baking dish that will contain the amount of portions you are making).
- Overlap a layer of potato slices onto the bottom of the baking dish. Lightly season with salt and pepper. Spread half of the beef and half of the cheese evenly onto the potatoes. Overlap another layer of potatoes on top, lightly season with salt and pepper and evenly spread the remaining beef and cheese. Top with a final layer of overlapped potatoes.
- Pour the cream into the dish. Season the top with salt. Cover tight with foil.
- Bake in the oven for about 30 minutes, until the potatoes are tender.
- Switch the oven to broiler on high. Remove the foil from the baking dish and place under the broiler to brown the top. Rotate the pan every couple minutes to prevent burning until the top is golden brown.
- Portion and serve with bread. Garnish with parsley.
Notes
Pro Tip - Use an appropriately sized vessel for the amount of portions being made so this dish can be layered correctly and hold its shape.
This is a great dish to make the full recipe and freeze the extra portions for later use or take for lunch throughout the week.
Nutrition
Calories: 652kcal | Carbohydrates: 21g | Protein: 31g | Fat: 49g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 523mg | Potassium: 468mg | Fiber: 1g | Sugar: 2g | Vitamin A: 940IU | Vitamin C: 5mg | Calcium: 277mg | Iron: 4mg
Cottage Pie
Ingredients
- 1 lb Ground beef
- 1/2 cup Onion chopped
- 4 cloves Garlic minced
- 1/2 cup Chicken broth
- 3 to 4 medium Potatoes peeled and sliced very thin
- 1 cup Cheddar cheese shredded
- 3/4 cup Heavy cream
- 4 slices Crusty bread
- Fresh parsley garnish
Instructions
- Preheat the oven to 375 degrees.
- Heat a nonstick pan on medium heat; add the beef, onion, and garlic. Season with salt. Saute while breaking the meat up into smaller pieces until no longer pink. Drain excess grease and set aside.
- Pour the chicken broth into the bottom of an 8x8 baking dish (if making less than 4 portions use a smaller oven safe baking dish that will contain the amount of portions you are making).
- Overlap a layer of potato slices onto the bottom of the baking dish. Lightly season with salt and pepper. Spread half of the beef and half of the cheese evenly onto the potatoes. Overlap another layer of potatoes on top, lightly season with salt and pepper and evenly spread the remaining beef and cheese. Top with a final layer of overlapped potatoes.
- Pour the cream into the dish. Season the top with salt. Cover tight with foil.
- Bake in the oven for about 30 minutes, until the potatoes are tender.
- Switch the oven to broiler on high. Remove the foil from the baking dish and place under the broiler to brown the top. Rotate the pan every couple minutes to prevent burning until the top is golden brown.
- Portion and serve with bread. Garnish with parsley.
Notes
Pro Tip - Use an appropriately sized vessel for the amount of portions being made so this dish can be layered correctly and hold its shape.
This is a great dish to make the full recipe and freeze the extra portions for later use or take for lunch throughout the week.
Nutrition
Calories: 652kcalCarbohydrates: 21gProtein: 31gFat: 49gSaturated Fat: 25gTrans Fat: 1gCholesterol: 171mgSodium: 523mgPotassium: 468mgFiber: 1gSugar: 2gVitamin A: 940IUVitamin C: 5mgCalcium: 277mgIron: 4mg
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