Is there anything cozier than a mash pie? Maybe not, but you don’t have to braise the day away. Grass-fed ground meat and mashed potatoes make it easy to assemble.
What You Get
Ground beef (see note below)
What You’ll Need
Salt and freshly ground pepper
Chicken broth or beer (optional)
Grated Parmesan cheese (optional)
Makes 4 servings
Active Time: 25 minutes
Total Time: 45 minutes
Preheat the oven to 400°F. Drain the ground beef. Trim and dice the rutabaga into ½-inch pieces (you should have about 2 cups; reserve any extra for another use). Mince 1 tablespoon of fresh rosemary leaves.
In a large cast-iron skillet or ovenproof sauté pan over medium-high heat, warm 1 tablespoon vegetable oil. Add the beef, season with salt and pepper, and cook until browned, about 5 minutes, stirring frequently to break up the meat.
Add the mirepoix and cook until the vegetables begin to soften, 4 to 5 minutes. Add the rutabaga and rosemary and cook until slightly tender, 3 to 5 minutes. Add 2 heaping tablespoons tomato paste, 3 tablespoons Worcestershire sauce, and 1 cup broth, beer, or water, stirring to scrape up any browned bits from the bottom of the pan. Bring to a simmer, and cook until the liquid has reduced by about half, 5 to 8 minutes. Stir in half of the frozen peas. Season with salt and pepper to taste.
Press the pie filling down flat in the pan. Add the mashed potatoes on top, spreading evenly and scoring with a fork to create lots of ridges. Sprinkle with about ¼ cup of Parmesan, if using. Transfer to the oven and bake until golden and bubbling, 20 minutes.
Scoop the cottage pie into bowls, grind with pepper, and serve warm.
Note: The beef may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.