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

Smashed Potato Shepherd’s Pie (Cottage Pie)

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!

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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:

Bring a pot of salted water to a boil. Add in potatoes and boil until fork tender, about 8 to 10 minutes. Drain and place onto a baking sheet. Allow to cool slightly.

Using a spatula, place the flat end over one potato at a time and press down with your hand to “smash” them. Continue for all potatoes. Brush one side with oil and season with salt, pepper, and cayenne pepper. Set aside while you make the filling.

Make the Filling:

In a large saucepan, add ground beef and place over medium heat. Cook for about five minutes and then add onions. Cook until meat has browned.

Stir in the celery and carrots. Cook until softened, about 10 minutes. Add the mushrooms, green/red pepper, and garlic. Cook until the mushrooms are colored, another 10 minutes. Season with salt, pepper, thyme, basil, and oregano.

Stir in the flour and cook for at least five minutes. Stir in the tomato paste and cook for another minute or two. Pour in the beer and scrap any bits from the bottom of the pan. Simmer for a few minutes and then add the broth and Worcestershire. Stir in the frozen corn and peas and cook for one more minute.

Preheat oven to 425°F. Spread filling into a large casserole pan (9×13″). Top with the smashed potatoes, making sure the oiled side is facing upwards. Place into the oven and bake for 15 minutes, or until potatoes are slightly golden. Remove from oven and top with cheese. Place back into the oven for another five minutes, or until cheese is melted and bubbly. Allow to cool slightly and serve.

Step 1 out of 8

Make the Smashed Potatoes:

Step 2 out of 8

Bring a pot of salted water to a boil. Add in potatoes and boil until fork tender, about 8 to 10 minutes. Drain and place onto a baking sheet. Allow to cool slightly.

Step 3 out of 8

Using a spatula, place the flat end over one potato at a time and press down with your hand to “smash” them. Continue for all potatoes. Brush one side with oil and season with salt, pepper, and cayenne pepper. Set aside while you make the filling.

Step 4 out of 8

Make the Filling:

Step 5 out of 8

In a large saucepan, add ground beef and place over medium heat. Cook for about five minutes and then add onions. Cook until meat has browned.

Step 6 out of 8

Stir in the celery and carrots. Cook until softened, about 10 minutes. Add the mushrooms, green/red pepper, and garlic. Cook until the mushrooms are colored, another 10 minutes. Season with salt, pepper, thyme, basil, and oregano.

Step 7 out of 8

Stir in the flour and cook for at least five minutes. Stir in the tomato paste and cook for another minute or two. Pour in the beer and scrap any bits from the bottom of the pan. Simmer for a few minutes and then add the broth and Worcestershire. Stir in the frozen corn and peas and cook for one more minute.

Step 8 out of 8

Preheat oven to 425°F. Spread filling into a large casserole pan (9×13″). Top with the smashed potatoes, making sure the oiled side is facing upwards. Place into the oven and bake for 15 minutes, or until potatoes are slightly golden. Remove from oven and top with cheese. Place back into the oven for another five minutes, or until cheese is melted and bubbly. Allow to cool slightly and serve.

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