Entree: United Kingdom – England – Cottage Pie

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 5 min

Total 50 min

Ingredients

- 1 lb (454 g) Lean ground beef
- 2 lb (900 g) Russet potatoes
- 1 medium (170 g) Yellow onion
- 1 cup (150 g) Frozen corn
- 1 cup (100 g) Monterey Jack cheese

Instructions

1. Preheat oven to 400°F (200°C). Peel and cut Russet potatoes into chunks and place in a pot of water; bring to a boil and cook until very tender, about 15–20 minutes.
2. While potatoes cook, finely chop the Yellow onion. In a large skillet over medium heat, cook Lean ground beef with the chopped Yellow onion, breaking the meat into small pieces, until beef is cooked through and onions are softened, about 8–10 minutes.
3. Stir Frozen corn into the cooked beef mixture and heat through for 2–3 minutes. Remove from heat.
4. Drain the potatoes and mash them roughly in the pot, using a splash of the potato cooking water if needed to smooth; seasonings are omitted per ingredient limits.
5. Spread the beef-and-corn mixture evenly in a baking dish, top with mashed Russet potatoes, smoothing the surface. Sprinkle Monterey Jack cheese evenly over the top.
6. Bake in the preheated oven until cheese is melted and the top is lightly browned, about 15–20 minutes. Let rest 5 minutes before serving.