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Cottage Potpie

 Cottage Potpie
While traveling in England, I received this recipe from a friend who owns and operates a tearoom. When I returned home, I began relying on the recipe often and even gave it to another friend who also runs a restaurant.—Elvadine Behrmann, Belleville, Illinois
6 ServingsPrep: 45 min. Bake: 30 min.

Ingredients

  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) beef broth
  • 1-1/2 pounds ground beef
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon each dried oregano, thyme and parsley flakes
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon rubbed sage
  • 2 cups hot mashed potatoes (prepared with milk and butter)

Directions

  • In a saucepan, combine onion, carrots, garlic and broth. Bring to a
  • boil. Reduce heat; cover and simmer for 20 minutes or until
  • vegetables are tender. Drain, reserving liquid to make gravy if
  • desired. in a skillet, cook beef over medium heat until no longer
  • pink; drain. Add tomato sauce and seasonings; bring to a boil.
  • Reduce heat; cover and simmer for 15 minutes. Add reserved
  • vegetables and mix well. Transfer to a greased 2-qt. baking dish.
  • Top with mashed potatoes. Bake, uncovered, at 350— for 30
  • minutes or until potatoes are lightly browned. If desired, make
  • gravy with reserved vegetable liquid; serve with potpie. Yield: 6
  • servings.

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Cottage Potpie (continued)

Nutritional Facts: 1 serving (1 each) equals 288 calories, 14 g fat (7 g saturated fat), 64 mg cholesterol, 1,096 mg sodium, 19 g carbohydrate, 3 g fiber, 23 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.