Smashed Potato Shepherd’s Pie (Cottage Pie) Smashed Potato Shepherd’s Pie (Cottage Pie)

Smashed Potato Shepherd’s Pie (Cottage Pie)

Blushing Belle

A hearty meal brimming with fresh ingredients, and packed full of flavor! Perfect for a fall evening comfort food dish the whole family can enjoy!

Notes:

You can save time prepping vegetables by adding them to a food processor. Just be careful not to process too much or everything will be mush. For people who do not want to use alcohol, beef broth is a great substitute! Any kind of cheddar cheese will work here (but especially a sharp, old, white cheese.)

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Smashed Potato Shepherd’s Pie (Cottage Pie)

By Kacey Joanette

Smashed Potato Shepherd’s Pie (Cottage Pie)

Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Blushing Belle

Where To Buy

Preparation

Make the Smashed Potatoes:

step_1

Add potatoes to a large pot of salted water. Bring to a boil and cook for 7-10 minutes, or until just fork tender. Drain and rinse with cold water to stop them from cooking.

step_2

Using a spatula, place the flat end over one potato at a time and press down with your hand to "smash" them.

Make the Filling:

step_4

In a large frying pan over medium-high heat, add ground beef. Cook for two minutes. Stir in onion, celery, carrot, garlic, mushrooms, and red pepper. Cook until all meat has browned, about 8 to 10 minutes. Drain excess grease.

step_5

Cook for 3 to 5 minutes, stirring frequently. Pour in beer (or broth if using in place of alcohol) and scrape any bits from the bottom of pan. Simmer for a few minutes and add corn and peas.

Assemble the Pie:

Preheat oven to 425°F.

step_8

Pour the filling into a large 9" x 13" casserole pan.

step_9

Top with smashed potatoes. Sprinkle with salt, pepper, and cayenne (paprika for a non-spicy version).

step_10

Place into the oven and cook for 10 minutes, uncovered. Sprinkle cheese on top and continue cooking for another 10 to 20 minutes, or when potatoes are nicely browned.

Allow to cool slightly and serve!

Step 1 out of 12

Make the Smashed Potatoes:
step_1

Step 2 out of 12

Add potatoes to a large pot of salted water. Bring to a boil and cook for 7-10 minutes, or until just fork tender. Drain and rinse with cold water to stop them from cooking.
step_2

Step 3 out of 12

Using a spatula, place the flat end over one potato at a time and press down with your hand to "smash" them.

Step 4 out of 12

Make the Filling:
step_4

Step 5 out of 12

In a large frying pan over medium-high heat, add ground beef. Cook for two minutes. Stir in onion, celery, carrot, garlic, mushrooms, and red pepper. Cook until all meat has browned, about 8 to 10 minutes. Drain excess grease.
step_5

Step 6 out of 12

Cook for 3 to 5 minutes, stirring frequently. Pour in beer (or broth if using in place of alcohol) and scrape any bits from the bottom of pan. Simmer for a few minutes and add corn and peas.

Step 7 out of 12

Assemble the Pie:

Step 8 out of 12

Preheat oven to 425°F.
step_8

Step 9 out of 12

Pour the filling into a large 9" x 13" casserole pan.
step_9

Step 10 out of 12

Top with smashed potatoes. Sprinkle with salt, pepper, and cayenne (paprika for a non-spicy version).
step_10

Step 11 out of 12

Place into the oven and cook for 10 minutes, uncovered. Sprinkle cheese on top and continue cooking for another 10 to 20 minutes, or when potatoes are nicely browned.

Step 12 out of 12

Allow to cool slightly and serve!

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