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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.


  • 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
  • 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


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

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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. Stir in peas.
  • 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.
  • 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.
  • 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.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.