Measurements

• 1) 1 cup 1% Milk
• 2) 2 cups Beef Broth
• 3) 1/2 tsp Black Pepper
• 4) 2 tbsp Butter
• 5) 2 Carrots, diced
• 6) 1 cup Cheddar Cheese, shredded
• 7) 2 tbsp Cornstarch
• 8) 1 cup Frozen Peas
• 9) 2 cloves Garlic, minced
• 10
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• 15

Preparation Method

• Preheat your oven to 400°F (200°C).
• In a large pot, add the diced potatoes and cover with water.
• Bring to a boil and cook until tender, about 15 minutes.
• Drain and mash with 1% milk, butter, and a pinch of salt.
• In a large skillet, cook the ground beef over medium heat until browned.
• Drain any excess fat.
• Add the diced onion, carrots, and garlic to the skillet.
• Cook until the vegetables are tender, about 5-7 minutes.
• Stir in the beef broth, tomato paste, Worcestershire sauce, salt, and black pepper.
• Bring to a simmer.
• In a small bowl, mix the cornstarch with a little water to create a slurry.
• Stir this into the beef mixture to thicken the sauce.
• Add the frozen peas and cook for another 2-3 minutes.
• Transfer the beef and vegetable mixture to a baking dish.
• Spread the mashed potatoes evenly over the top.
• Sprinkle the shredded cheddar cheese over the mashed potatoes.
• Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbling.
• Let the cottage pie cool for a few minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.