Spiced Cottage Pie with Chile Mash
Add a bold twist to a classic comfort food with this Spiced Cottage Pie with Chile Mash. Combining the hearty flavors of tender ground beef, warming spices like cumin and smoked paprika, and a touch of heat from cayenne, this dish breathes new life into the traditional recipe. Topped with a creamy, buttery mashed potato layer infused with red chili and finished with melted cheddar cheese, every bite delivers a delightful balance of spice and richness. Perfect for cozy family dinners or an impressive meal prep option, this dish is as satisfying as it is easy to make. Ready in just 1 hour and 20 minutes, this casserole-style meal is your go-to for comfort with a kick!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrot, finely chopped
- 2 celery stalks, finely chopped
- 500 grams ground beef
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper (optional)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 250 ml beef or chicken stock
- 100 grams frozen peas
- 1 kg potatoes, peeled and chopped
- 50 grams unsalted butter
- 100 ml whole milk
- 1 medium red chili, finely chopped (or chili flakes)
- 100 grams cheddar cheese, grated
- 1 to taste salt
- 1 to taste black pepper
Directions
Step 1
Heat the olive oil in a large skillet or saucepan over medium heat. Add the diced onion, chopped carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Step 2
Add the ground beef to the pan. Cook for 8-10 minutes, breaking it apart with a spoon, until browned and fully cooked.
Step 3
Stir in the ground cumin, coriander, smoked paprika, and cayenne pepper (if using). Cook for 1-2 minutes until the spices are fragrant.
Step 4
Add the tomato paste and Worcestershire sauce. Stir well to combine, then pour in the beef or chicken stock. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened. Add the frozen peas in the final 5 minutes of simmering.
Step 5
While the filling simmers, prepare the chile mash. In a large pot, bring water to a boil and add the chopped potatoes. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Step 6
Drain the potatoes and return them to the pot. Add the butter, milk, and chopped red chili (or chili flakes). Mash everything together until smooth and creamy. Season with salt and black pepper to taste.
Step 7
Preheat your oven to 200°C (390°F). Transfer the beef filling to a large ovenproof baking dish, spreading it out evenly.
Step 8
Top the beef filling with the chile mash, spreading it out in an even layer. Use a fork to create decorative ridges on the surface, which will crisp up in the oven.
Step 9
Sprinkle the grated cheddar cheese evenly over the mashed potatoes.
Step 10
Bake the cottage pie in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Step 11
Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
| Serving size | (2604.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3209.6 |
| Total Fat 199.5g | 0% |
| Saturated Fat 89.1g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 589.5mg | 0% |
| Sodium 4797.7mg | 0% |
| Total Carbohydrate 239.5g | 0% |
| Dietary Fiber 33.1g | 0% |
| Total Sugars 37.9g | |
| Protein 147.1g | 0% |
| Vitamin D 66.8IU | 0% |
| Calcium 1223.4mg | 0% |
| Iron 22.1mg | 0% |
| Potassium 7638.3mg | 0% |
Source of Calories