Name: Colombian-style Cottage Pie Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Latin American
Ingredients: 2 1/2 pounds yuca, peeled; 6 tablespoons unsalted butter; 1 large onion, finely diced (about 1 1/2 cups); 1 (14-ounce) can diced tomatoes; 1 tablespoon tomato paste; 2 pounds ground chuck; 2 tablespoons flour; 2 cups homemade or store-bought low sodium chicken broth; Kosher salt and freshly ground black pepper; 1/2 cup whole milk

Colombian-style Cottage Pie Recipe

This Colombian take on a cottage pie is flavored with tomatoes and onions and topped with creamy mashed yuca.

1 hr 10 min total 25 min prep 45 min cook 6 888 cal

Instructions

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1 Adjust oven rack to middle position and preheat oven to 400°F. Place yuca in a saucepan and cover with cold water. Bring to a boil over medium-high heat and cook until completely tender, about 20 minutes.
2 Meanwhile, melt 2 tablespoons butter over medium-high heat in a large Dutch oven. Add onions and tomatoes and cook, stirring occionally, until totally softened but not browned, about 6 minutes. Add beef and cook, stirring and breaking up meat until no longer pink. Season to taste with salt and pepper. Stir in flour and cook for 1 minute. Add broth and bring to a boil. Continue to cook until reduced to a stew-like consistency. Transfer to a 3-quart casserole dish and set aside.
3 When yuca is cooked, press through a ricer into a large bowl. Cut remaining 4 tablespoons butter into pats and add to yuca along with milk. Stir with a spatula or wooden spoon until incorporated into mash. If yuca is too thick to spoon easily, add water until thin enough to handle. Season to taste with salt and pepper.
4 Spoon yuca over the beef mixture and place in the oven. Bake until golden brown and bubbly, about 30 minutes. Let cool slightly and serve.