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Braised Beef Cottage Pie

A recipe by Julie Van Rosendaal

Braised Beef Cottage Pie

Total Time:

5hrs 15mins

Prep:

15mins

Cook:

5hrs

Skill Level:

Easy

Ingredients

  • 2 - 3 lb. beef blade roast
  • 1 small onion, finely chopped
  • 1 19 oz (540 mL) can diced or stewed tomatoes
  • 1 Tbsp. Worcestershire sauce
  • 1 carrot, finely chopped
  • 1/2 cup frozen peas
  • 3 - 4 cups mashed potatoes
  • canola or olive oil, for cooking

How to Make It

Preheat the oven to 300˚F. Set an ovenproof pot or Dutch oven over medium-high heat, add a drizzle of oil and brown the roast on all sides. Add the onions to the pan and cook for a few minutes, until starting to brown. Add the tomatoes, Worcestershire sauce and enough water to almost cover the meat, cover and cook for 3-5 hours, or until the beef is very tender. (Alternatively, cook in a slow cooker on low for 4-8 hours, then transfer the meat to a baking dish.)

Pull the meat apart with forks, stir in the carrot and peas and top with the mashed potatoes, smoothing the top. Turn the oven up to 375˚F and bake for another 15-20 minutes, until bubbling and golden.

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