Comfort with a twist! This version of Cottage Pie replaces the ground beef with meatballs for a comforting, filling, family-friendly dinner.
- 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) Casa Di Bertacchi 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
- 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. Add in the tomato paste and garlic and stir for a minute. Stir in the flour and cook an additional minute. 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.
- 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. 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.
- Preheat the oven to 400ºF.
- Stir the peas into the meatball mixture. Pour the mixture into a 9×13-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.