Meatball Cottage Pie

Comfort with a twist! This Meatball Cottage Pie replaces the ground beef with meatballs for a comforting, filling, family-friendly dinner.

Course Main Dish

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 578kcal

Author Deborah Harroun

Ingredients

1 tablespoon vegetable oil
1 cup diced onion
1/2 cup diced carrot
1/2 tablespoon tomato paste
1 clove garlic minced
1 tablespoon flour
1 1/4 cup beef or chicken broth
1 teaspoon Worcestershire sauce
salt and pepper
1 1/2 lbs (about 38) frozen meatballs
2 1/2 lbs potatoes (Russet are best), peeled and cut into 2-inch cubes
1/4 cup butter
1 cup Parmesan cheese
1 egg
milk as needed
1/2 cup frozen peas

Instructions

Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the onion and carrot and cook until softened, about 5 minutes. Season with salt and pepper.
1 tablespoon vegetable oil, 1 cup diced onion, 1/2 cup diced carrot, salt and pepper
Add in the tomato paste and garlic and stir for a minute. Stir in the flour and cook an additional minute.
1/2 tablespoon tomato paste, 1 clove garlic, 1 tablespoon flour
Slowly stir i the beef broth and then the Worcestershire sauce. Bring the mixture to a simmer, then add the meatballs. Cover, reduce the heat, and allow to cook for 25 to 30 minutes.
1 1/4 cup beef or chicken broth, 1 teaspoon Worcestershire sauce, 1 1/2 lbs (about 38) frozen meatballs
Meanwhile, add the potatoes to a large pot, then fill with enough water to cover the potatoes by a couple inches. Bring to a boil and cook until the potatoes are tender, about 20 minutes. Drain the potatoes, then return the potatoes to the same pan and let them sit for a minute or two.
2 1/2 lbs potatoes
Add in the butter and parmesan. Mash with a potato masher until smooth, then stir in the egg. Add in milk, if needed, to reach your desired consistency. Season to taste with salt and pepper.
1/4 cup butter, 1 cup Parmesan cheese, 1 egg, milk
Preheat the oven to 400ºF.
Stir the peas into the meatball mixture. Pour the mixture into a 9x13-inch baking dish. Dollop spoonfuls of the potatoes on top of the meatball mixture, then spread out gently with a spoon to cover the top. Bake until the top is golden brown, about 20 minutes. Let the casserole sit for 10 minutes before serving.
1/2 cup frozen peas

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition