Brussels Sprout Cottage Pie
A Quebec-inspired meal-prep cottage pie with seasoned ground beef, sweet corn, finely chopped Brussels sprouts, and a creamy mashed potato topping. It is comforting, easy to portion, and reheats beautifully for weekday lunches.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 1 serving
Ingredients
- 60 g Beef Broth
- 1 g Black Pepper
- 100 g Brussels sprout
- 10 g Butter
- 25 g Cheddar Cheese
- 90 g Corn kernel
- 1 g Dried Thyme
- 4 g Garlic
- 140 g Lean ground beef
- 35 g Milk 2%
- 5 g Olive oil
- 50 g Onion
- 220 g Potato
- 2 g Salt
- 15 g Tomato Paste
Instructions
- Heat the oven to 200°C. Peel and dice the potatoes, then place them in a pot of salted water.
- Bring the potatoes to a boil and cook until very tender. Drain well.
- Meanwhile, finely chop the Brussels sprouts and onion. Heat the olive oil in a skillet over medium-high heat.
- Cook the ground beef with the onion, Brussels sprouts, garlic, thyme, salt, and pepper until the beef is browned and the vegetables are softened.
- Stir in the tomato paste, beef broth, and corn. Simmer until the mixture is thickened, then transfer it to an oven-safe meal-prep container or small baking dish.
- Mash the potatoes with the milk and butter until smooth. Season with a little salt and pepper.
- Spread the mashed potatoes over the beef mixture, sprinkle with cheddar, and bake until the top is golden. Let cool slightly before storing.