Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Cottage Pie with Vegetable Mash 3.6 (67) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Yunhee Kim Prep Time: 30 mins Total Time: 1 hrs Servings: 6 Put a twist on your meat and potatoes dinner with this traditional English dish, a savory ground beef mixture topped with mashed potatoes and carrots. Ingredients Salt and pepper 1 pound Yukon Gold potatoes, peeled and diced large ½ pound carrots, peeled and diced large 5 cloves garlic, smashed and peeled, divided 4 tablespoons unsalted butter, divided 1 pound ground chuck (80% lean) 1 medium yellow onion, diced small 1 pound button or cremini mushrooms, trimmed and thinly sliced1 3 tablespoons tomato paste 1 tablespoon Worcestershire sauce Directions Preheat oven to 450 degrees. In a pot of salted water bring potatoes, carrots, and 3 cloves garlic to a boil. Reduce to a rapid simmer; cook until vegetables are tender, about 15 minutes. Drain and return to pot. Using a masher, mash vegetables until mostly smooth; stir in 3 tablespoons butter. Season with salt and pepper. Finely chop remaining 2 cloves garlic; set aside. In a large skillet over high, melt remaining tablespoon butter. Add beef and brown, about 5 minutes. Remove meat from pan, leaving drippings. Reduce heat to medium-high, add onion, and cook until translucent, about 5 minutes. Add mushrooms and cook, stirring occasionally, until golden, about 10 minutes. Add chopped garlic, and cook until fragrant, about 1 minute. Return meat and collected juices to pan and stir in tomato paste. Cook, stirring, about 2 minutes. Stir in Worcestershire sauce and 1 cup water and bring to a boil. Reduce heat and simmer until liquid is slightly thickened, about 5 minutes. Season with salt and pepper. Transfer meat mixture to a 9-inch square baking dish. Dollop mashed vegetables over meat and spread to edges of baking dish. Bake until juices are bubbling and topping is golden brown in spots, about 20 minutes. Let sit 5 minutes before serving. Cook's Notes Carrot TopAdding carrots to the traditional mashed-potato topping makes this dish more nutritious and gives it a gorgeous color. Rate it Print