SCALLOPED POTATO SHEPHERDS PIE | COTTAGE PIE

Heat oil in a pan and brown the ground beef, breaking it up with a spoon or spatula. Season with salt and pepper and cook until cooked through, about 4 to 5 minutes. Remove, drain, and set aside.

Add more oil to the pan and sauté the diced onions, seasoning with salt and pepper, until softened, about 2 to 3 minutes.

Return the cooked beef to the pan, stir in the flour, then add the beef stock and Worcestershire sauce along with the frozen peas and carrots. Bring to a boil.

Season the beef mixture with salt and pepper to taste.

Transfer the beef mixture into a 9 by 13 inch baking dish.

Peel the potatoes and cut them into thin slices. Season the potato slices with salt and pepper.

Arrange the potato slices in rows over the beef mixture.

Pour the melted butter over the potato slices and top with shredded cheddar cheese.

Cover the dish with foil and preheat the oven to 350 degrees Fahrenheit.

Bake for 30 minutes, then remove the foil and bake for an additional 30 minutes to ensure the potatoes are tender.

Equipment Needed

Spice Level:

Allergens