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It’s a little surprising to me that I haven’t posted this before. It’s a very simple recipe, you can make it ahead and bake on a busy night, or you can make extra (recipe includes extra) and freeze some portions for later. I grew up eating it, so I can probably credit my Mum for this one.
I still call it “shepherd’s pie” but the true definition of shepherd’s pie is that it contains ground lamb. Cottage pie is the ground beef version. I don’t care what you call it!
You can adapt it to whatever you have on hand (leftover sweet potatoes? good! add peas instead of beans? SURE!!)
I like this because it’s a one dish dinner that feeds the hungry husband, the toddler and me with no complaints. Like complaints are even accepted at my house anyway. HA.
Right, here’s how it works
Freezes well, just thaw in the fridge, and throw in the oven when you’re ready to eat!
Cottage Pie
Cottage Pie is comfort food central! A hearty, home-y dinner that sticks to your ribs and satisfies. Make ahead and freeze!
Print RatePrep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Calories: 535kcal
Ingredients
- 2 lb ground beef
- 1 large onion or two smaller ones
- 3 carrots cut into slices, or diced
- 2 Tbs tomato paste
- 2 tsp dried thyme
- 2 cups beef stock
- 1 Tbs Worcestershire sauce
- 2 tsp soy sauce
- 1 cup frozen peas and carrots
- Salt and pepper
- 2 Tbs cornstarch
- 1/4 cup water
Topping
- 2 lb potatoes
- butter milk, salt & pepper for mashing
OPTIONAL
- cheese for the top
Instructions
- Brown beef in a large saucepan or dutch oven, drain oil
- Add onions and carrots, and cook until onion is soft
- Add tomato paste, thyme, stock, worcestershire and soy sauces and salt/pepper to taste
- Bring to a boil, then simmer, covered, for around 25 mins
- Turn the heat up, then add cornstarch to the water and mix. and mixture to the beef/veggies and cook until it thickens.
- Cook potatoes, and mash with the butter, milk, salt and pepper
- Pour beef mixture into an 8 x 8 (square) dish
- Add mashed potatoes to the top, and score with a fork (for crispy peaks), or add cheese
- Bake for 20 minutes at 375 until the top is brown and crispy
Nutrition
Calories: 535kcal | Carbohydrates: 31g | Protein: 33g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 107mg | Sodium: 497mg | Potassium: 1436mg | Fiber: 6g | Sugar: 3g | Vitamin A: 148.1% | Vitamin C: 30.9% | Calcium: 10.6% | Iron: 49.2%
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!
Nicole L.
December 27, 2013 at 7:40 pmI should make this for dinner next week! My husband loves cottage and shepherds pie.
That Girl
December 28, 2013 at 4:41 amI am SO like you. I also make this and call it Shepherd's pie, no matter what meat is inside. I actually made a crockpot version of it the week before we headed up to my inlaws!