A comforting and flavorful dish, this cottage pie is perfect for family dinners or meal prep.
Melt the butter in a saucepan over medium heat and sauté the onions and carrots until softened.
Ensure the vegetables are evenly chopped for consistent cooking.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute.
Cooking the flour removes its raw taste and helps thicken the sauce.
Gradually add the beef broth while stirring, then bring to a boil.
Stir continuously to avoid lumps in the sauce.
Mix in the Worcestershire sauce, oregano, and corn. Simmer for 15 minutes.
Cover the saucepan to retain moisture and enhance flavors.
Brown the ground beef in a separate pan, then combine with the vegetable mixture.
Drain excess fat from the beef for a leaner filling.
Boil the potatoes until tender, then mash with milk and butter.
For extra creamy potatoes, use a hand mixer instead of a masher.
Spread the beef and vegetable mixture into a baking dish and top with the mashed potatoes.
Use a fork to create ridges on the potato topping for a crispy texture.
Bake in a preheated oven at 400°F for 20-30 minutes or until golden brown.
Place the baking dish on a tray to catch any drips during baking.
Serve hot and enjoy your hearty cottage pie.
Garnish with fresh parsley for a pop of color and flavor.
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