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Ingredients

2 tablespoons olive oil 2 medium onions, chopped 2 cloves garlic, crushed 1 pound lean ground beef 1 cup beef stock 1 cup frozen peas 2 carrots, diced 4 tablespoons tomato paste 2 tablespoons chopped fresh parsley salt and pepper to taste 4 large potatoes, peeled and diced ¼ cup butter 1 cup shredded Cheddar cheese

Nutrition Info

500.9 calories carbohydrate: 41.3 g cholesterol: 78.3 mg fat: 29.4 g fiber: 6.2 g protein: 19.1 g saturatedFat: 13.3 g servingSize: - sodium: 306.2 mg sugar: 5.8 g transFat: : - unsaturatedFat: : -

Heat oil in a pan over medium heat. Add onions, garlic, and beef. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Add stock, peas, carrots, tomato paste, parsley, salt, and pepper. Reduce heat and cover. Simmer until carrots are tender, about 20 minutes.
While beef mixture is cooking, place potatoes into a large pot and cover with salted water. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Add Cheddar cheese and butter to the pot and mash together with the potatoes.
Preheat the oven to 400 degrees F (200 degrees C).
Spoon beef mixture into a baking dish. Top with potato-cheese mash.
Bake in the preheated oven until golden brown on top, about 30 minutes.

8 servings

This is my version of a classic English cottage pie - the comforting dish that we all love! [Recipe originally submitted to Allrecipes.co.uk]