Butter Olive Oil Fleur de Sel Sea Salt Neapolitan Herb Balsamic Wild Mushroom & Sage Olive Oil

Cottage Pie with Wild Mushroom & Sage Olive Oil and Neapolitan Herb Balsamic

Name: Cottage Pie with Wild Mushroom & Sage Olive Oil and Neapolitan Herb Balsamic
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6-8
Cuisine: European
Ingredients: 2 ½ Lbs. Yellow potatoes; 2 Tbsp. Fleur de Sel; 4 Tbsp. Butter Olive Oil; ½ Cup half &amp; half; 1 Cup cheddar cheese, grated; 3 Eggs; Salt and pepper, to taste; 2 Tbsp. Wild Mushroom and Sage Olive Oil; 1 Cup yellow onion, diced; 1 Cup carrots, peeled and diced; 4 Garlic cloves, minced; 2 Lbs. Ground beef; 2 Tbsp. Flour; 1 Tbsp. Dijon mustard; 1 Tbsp. Worcestershire sauce; 2 Tbsp. Neapolitan Herb Balsamic; 1 Cup beef broth; ¼ Cup tomato paste; 1 Cup fresh or frozen peas; Salt and pepper, to taste

Mar 04, 2026

Cottage Pie with Wild Mushroom & Sage Olive Oil and Neapolitan Herb Balsamic

Rated 5.0 stars by 1 users

Cuisine

European

Servings

6-8

Prep Time

30 minutes

Cook Time

1 hour

Cottage pie is a quintessential comfort food. It's hearty, flavourful, and makes a big batch to reheat later! The layer of veggies and beef get a savoury boost from our Wild Mushroom & Sage Olive Oil and Neapolitan Herb Balsamic, and the fluffy potatoes on top our loaded with our (cholesterol-free!) Butter Olive Oil to get that rich, creamy taste.

Author:

Riley Fache

Image of Cottage Pie with Wild Mushroom & Sage Olive Oil and Neapolitan Herb Balsamic

Ingredients

Potato Topping

2 ½ Lbs. Yellow potatoes
2 Tbsp. Fleur de Sel
4 Tbsp. Butter Olive Oil
½ Cup half & half
1 Cup cheddar cheese, grated
3 Eggs
Salt and pepper, to taste

Meat Filling

2 Tbsp. Wild Mushroom and Sage Olive Oil
1 Cup yellow onion, diced
1 Cup carrots, peeled and diced
4 Garlic cloves, minced
2 Lbs. Ground beef
2 Tbsp. Flour
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
2 Tbsp. Neapolitan Herb Balsamic
1 Cup beef broth
¼ Cup tomato paste
1 Cup fresh or frozen peas
Salt and pepper, to taste

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Directions

Heat Wild Mushroom & Sage Olive Oil in a large skillet over medium-high heat. Once hot, add the onion, carrots, and garlic to the skillet and sauté for 2 minutes. Add the ground beef to the skillet and continue to sauté until cooked, about 5-6 minutes more.
Sprinkle the mixture with flour and season it with mustard, Worcestershire, and balsamic, stirring to combine. Add the beef broth and tomato paste and stir to combine; bring to a simmer, and continue to cook for five more minutes. Add the peas to the skillet and stir to combine. Season the mixture to taste with salt and pepper.
Place the potatoes in a large pot and cover with water. Salt well and bring to boil. Cook for 25-30 minutes or until the potatoes are tender. Drain and transfer the potatoes to a large bowl.
Using a potato masher, crush until moderately mashed. Add the Butter Olive Oil, half and half, and cheese to the bowl and continue to mash until smooth, creamy, and combined. Allow the mixture to cool slightly before adding the three whisked eggs (so they don’t scramble). Stir until smooth.
Preheat the oven to 400°F. Spoon the meaty filling mixture into the bottom of a 13x9-inch casserole and spread it out in an even layer. Spoon the potato topping over the meaty filling, spreading it out in an even layer. Place in the oven and bake for 45 minutes until the casserole is bubbly and nicely golden. Allow to sit for 15 minutes before serving so the pie sets.