Smokey Cheese Curd Cottage Pie by @dennistheprescott

50 min

6 servings

🫒

30 ml

Olive oil

🥩

910 g

Ground beef

🧅

150 g

Yellow onion

🥕

150 g

Carrots

🥬

100 g

Celery stalks

🍄

150 g

Cremini mushrooms

🧄

12 g

Garlic

🌿

30 ml

Fresh rosemary

🍅

30 ml

Tomato paste

🌾

45 ml

All-purpose flour

🍷

180 ml

Dry red wine

🍲

240 ml

Low-sodium beef broth

🥫

45 ml

Worcestershire sauce

🫛

150 g

Frozen peas

🥔

910 g

Russet potatoes

🥛

160 ml

Heavy cream

🧈

230 g

Butter

🧀

110 g

Aged cheddar cheese

🧀

380 g

Cheese curds

🌿

48 g

Chives

🧂

Sea salt

⚫

Cracked black pepper

  1. Brown
    • olive oil
    • ground beef
    • sea salt

    Brown beef with olive oil, season with salt.

  2. Cook
    • yellow onion
    • carrots
    • celery stalks

    Cook onion, celery, carrot, mushrooms, rosemary with salt.

  3. Add
    • garlic
    • tomato paste

    Add garlic, tomato paste, cook 2 minutes.

  4. Stir
    • ground beef
    • all-purpose flour
    • dry red wine

    Stir in flour, add beef back, pour wine, simmer.

  5. Add

    Add stock, Worcestershire, cook until thickened.

  6. Stir
    • frozen peas
    • sea salt

    Stir in peas, season with salt and pepper.

  7. Boil
    • russet potatoes
    • heavy cream
    • butter

    Boil potatoes, mash with butter, cream, cheddar.

  8. Layer
    • russet potatoes
    • aged cheddar cheese
    • cheese curds

    Layer filling, cheese curds, chives, potatoes in dish.

  9. Top
    • butter

    Top with butter, bake until golden.

Smokey Cheese Curd Cottage Pie by @dennistheprescott

50 min

6 servings

🫒

30 ml

Olive oil

🥩

910 g

Ground beef

🧅

150 g

Yellow onion

🥕

150 g

Carrots

🥬

100 g

Celery stalks

🍄

150 g

Cremini mushrooms

🧄

12 g

Garlic

🌿

30 ml

Fresh rosemary

🍅

30 ml

Tomato paste

🌾

45 ml

All-purpose flour

🍷

180 ml

Dry red wine

🍲

240 ml

Low-sodium beef broth

🥫

45 ml

Worcestershire sauce

🫛

150 g

Frozen peas

🥔

910 g

Russet potatoes

🥛

160 ml

Heavy cream

🧈

230 g

Butter

🧀

110 g

Aged cheddar cheese

🧀

380 g

Cheese curds

🌿

48 g

Chives

🧂

Sea salt

⚫

Cracked black pepper

Preparation Steps

  1. Step 1/9

    Brown beef with olive oil, season with salt.

  2. Step 2/9

    Cook onion, celery, carrot, mushrooms, rosemary with salt.

  3. Step 3/9

    Add garlic, tomato paste, cook 2 minutes.

  4. Step 4/9

    Stir in flour, add beef back, pour wine, simmer.

  5. Step 5/9

    Add stock, Worcestershire, cook until thickened.

  6. Step 6/9

    Stir in peas, season with salt and pepper.

  7. Step 7/9

    Boil potatoes, mash with butter, cream, cheddar.

  8. Step 8/9

    Layer filling, cheese curds, chives, potatoes in dish.

  9. Step 9/9

    Top with butter, bake until golden.

Composition

Ingredients

Types

Oil, Meat, Vegetables, Herbs, Condiments, Baking, Beverages, Dairy, Seasonings

Ingredients

olive oil, ground beef, yellow onion, carrots, celery stalks, cremini mushrooms, garlic, fresh rosemary, tomato paste, all-purpose flour, dry red wine, low-sodium beef broth, Worcestershire sauce, frozen peas, russet potatoes, heavy cream, butter, aged cheddar cheese, cheese curds, chives, sea salt, cracked black pepper

Allergens

fungi, gluten, alcohol, fish, lactose

Dietetics

Dietary regimen

to inform

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

wooden spoon, large skillet, baking dish, fork

Appliances

Traeger Grill, stove, pot

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Crunchy, Creamy

Flavors

Savory, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : , fridge : 3-5 days (covered), freezer : up to 3 months (airtight container)