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Classic Cottage Pie Recipe
Classic Cottage Pie Recipe photo by Taste of Home

Classic Cottage Pie Recipe

Publisher Photo
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
TOTAL TIME: Prep: 45 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 45 min. Bake: 20 min.
MAKES: 6 servings

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

Nutritional 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.

Directions

  1. In a large skillet, cook lamb, carrots and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir 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. Stir in peas.
  2. Meanwhile, 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.
  3. Preheat oven to 400°. Transfer meat mixture into 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.
  4. 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.
Originally published as Classic Cottage Pie in Country Woman February/March 2010, p31

Nutritional 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.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Classic Cottage Pie

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 20, 2014 Edited May. 21, 2014

This was really yummy, although I did make some adjustments because of our personal tastes and what I had on hand. I omitted the Italian seasoning, because that just sounded odd to me for this combination of foods. I added broccoli slaw that I chopped into shorter pieces to get in more veggies. And I forgot the brown sugar! I used ground turkey, but still used the beef broth, so the flavor was wonderful and pretty familiar. And I cut back on the cheese because of my husband's wishes--just sprinkled some on top when I took it out of the oven. In other words, you can see that this recipe adapts easily to your family's wishes. I made significant changes, and yet I stuck to the general quantities and method, and it turned out perfectly.

MY REVIEW
Reviewed Feb. 11, 2013

This is very tasty (although I am not crazy about the rosemary in the Italian seasoning). My husband and I both enjoyed it.

MY REVIEW
Reviewed Aug. 15, 2011

this is cottage pie if made with beef,if it is made with lamb it is shepherds pie

MY REVIEW
Reviewed Feb. 25, 2011

love, love, LOVE this version of shepherds pie!!

MY REVIEW
Reviewed Feb. 6, 2011

This was fantastic. A nice comfort food for a cold day.

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