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Classic Cottage Pie

Classic Cottage Pie
A combination of ground lamb or beef with mashed potatoes, topped with a bubbling layer of cheese is the perfect comfort food. It’s a good remedy for the winter chills.—Shannon Arthur, Portsmouth, OH
6 ServingsPrep: 45 min. Bake: 20 min.

Ingredients

  • 1 pound ground lamb or beef
  • 2 medium carrots, finely chopped
  • 1 medium onion, finely chopped
  • 2 tablespoons all-purpose flour
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon Italian seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups reduced-sodium beef broth
  • 2 tablespoons dry red wine or additional reduced-sodium beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon brown sugar
  • 1/2 cup frozen peas
  • TOPPING:
  • 4 medium potatoes, peeled and cubed
  • 1/2 cup 2% milk
  • 1/4 cup butter, cubed
  • 3/4 cup shredded cheddar cheese, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • In a large skillet, cook lamb, carrots and onion over medium heat
  • until meat is no longer pink and vegetables are tender; drain. Stir
© Taste of Home 2013

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Classic Cottage Pie (continued)

Directions (continued)

  • in flour, parsley, Italian seasoning, salt and pepper until blended.
  • Gradually add broth and wine; stir in tomato paste and brown sugar.
  • Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or
  • until thickened, stirring occasionally.
  • Meanwhile, for topping, place potatoes in a large saucepan and cover
  • with water. Bring to a boil. Reduce heat; cover and cook 10-15
  • minutes or until tender.
  • Preheat oven to 400°. Stir peas into meat mixture; transfer to a
  • greased 9-in. deep-dish pie plate. Drain potatoes; mash with milk
  • and butter. Stir in 1/2 cup cheese, salt and pepper. Spread over
  • meat mixture; sprinkle with remaining cheese.
  • Place pie plate on a foil-lined baking sheet (plate will be full).
  • Bake 20-25 minutes or until the top is golden brown. Yield: 6
  • servings.
Nutrition Facts: 1 serving equals 476 calories, 30 g fat (17 g saturated fat), 115 mg cholesterol, 736 mg sodium, 31 g carbohydrate, 3 g fiber, 21 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013