The creamy mashed potatoes and tuscan seasoning with the ground beef in this cottage pie will be sure to warm you up on a cold day! Use the Lucky Iron Fish to add a boost of iron when simmering the seasoning.
Directions
- Preheat oven to 400°F
- Add potatoes to a medium pot of cold water and bring to a boil
- Add 1⁄2 tsp. of salt. Reduce to medium heat and cook until tender, 10-15 minutes
- Drain the potatoes, reserving 1⁄2 cup of the cooking water in a small bowl
- Return the potatoes to the pot and cook over low heat for a minute to remove excess water
- Mash with a fork, or a potato masher, adding 1⁄4 cup cooking water along with 1.5 tablespoon butter and 1⁄4 cup yogurt. Season with salt and pepper to taste. Beat with a wooden spoon until fluffy
- Prepare the vegetables and beef by heating 1 tbsp. of oil in an oven-safe skillet over medium-low
- Once hot, add the onion, carrot, and celery. Cook, stirring occasionally, until softened, about 15 minutes.
- Increase the heat to medium and add the ground beef. Cook for about 10 minutes, stirring and breaking it up with a wooden spoon, stirring for even coloration
- While beef is cooking, mix the remaining 1⁄4 cup of cooking water with bouillon cube. Whisk until well mixed. Add Lucky Iron Fish.
- Add the stock, green peas, Tuscan Spice Mix, and pepper
- Reduce the heat to low and simmer, stirring occasionally, until thickened, about 5-10 minutes. Remove Lucky Iron Fish (wash & dry), and allow the meat to cool slightly
- Arrange pie by spreading the meat and vegetables evenly along the bottom of the oven-safe skillet
- Spread the mashed potatoes over the top
- Chop the remaining 1⁄2 tbsp butter into small pieces and scatter over the top
- Bake in the preheated oven until browned and heated all the way through, 30-35 minutes
- Allow to cool slightly before serving
