Individual Cottage Pies
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The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
These Individual Cottage Pies are the epitome of comfort food and perfect to prepare and serve when outdoor temperatures are cold.
What people often consider shepherd’s pie is actually cottage pie! While the recipes are similar, shepherd’s pie is made with ground lamb while cottage pie features ground beef, as shown here.
Why You’ll Love This Recipe
- This heartwarming meal is perfect for cooler fall nights and is simple enough to prepare even on the busiest weeknights. Comfort food shouldn’t wait for weekends!
- Using Heinen’s prepared mashed potatoes from the Prepared Foods Department is a huge timesaver and eliminates a lot of prep work. You can also use leftover mashed potatoes or make your own!
- From the organic lean ground beef to the fresh vegetables and high-quality pantry staples, this meal is packed with nutritious ingredients you can feel good about feeding your family.
Individual Cottage Pies
Cook time: 50min Prep time: 10min Total time: 60min
Servings: 1-4
Ingredients
- 1 Tbsp. Heinen’s extra virgin olive oil
- ½ cup onion, finely diced
- ½ cup carrot, finely diced
- 1 lb. Heinen’s organic ground beef
- 1 Tbsp. minced garlic
- 1 tsp. Heinen’s dried thyme
- 2 Tbsp. Heinen’s tomato paste
- 2 ½ Tbsp. flour
- 1 ½ cups Heinen’s culinary beef stock
- 2 tsp. Worcestershire sauce
- 1 Heinen’s bay leaf
- 1 cup Heinen’s frozen peas
- Kosher salt and black pepper
- 12 oz. Heinen’s Daily Bites mashed potatoes
- 2 oz. Heinen’s sharp cheddar cheese, grated (about ½ cup)
Instructions
- Preheat the oven to 400°F.
- Heat the olive oil in a large nonstick skillet over medium heat. Once hot, add the onion and carrot and sauté for 5-8 minutes, or until the onions are translucent.
- Add the ground beef to the pan and sauté until cooked through, using a wooden spoon to break it up.
- Stir in the garlic, thyme and tomato paste; cook for 60 seconds, stirring constantly. Add the flour and stir well to combine. Add the beef stock, Worcestershire sauce and bay leaf. Bring to a boil.
- Reduce the heat to medium-low and simmer, uncovered, for about 10 minutes, or until thickened. Remove the bay leaf and stir in the frozen peas; cook 2 minutes more. Season to taste with salt and pepper.
- Heat the mashed potatoes according to package directions, then fold in the cheddar cheese.
- Divide the meat mixture between 4 8-ounce ramekins, filling ¾ full. Top each with mashed potatoes.
- Set the ramekins on a baking sheet and transfer to the oven. Bake for about 20 minutes, or until the tops of the mashed potatoes are golden brown and the filling is bubbling around the edges. Ramekins will be hot to the touch! Allow to cool for 10 minutes before serving.
