Classic Cottage Pie Recipe

5 6 5
Classic Cottage Pie Recipe
Classic Cottage Pie Recipe photo by Taste of Home
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Classic Cottage Pie Recipe

Read Reviews
5 6 5
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
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Classic Cottage Pie in Country Woman February/March 2010, p31

Nutritional Facts

1 each: 408 calories, 22g fat (12g saturated fat), 88mg cholesterol, 728mg sodium, 31g carbohydrate (7g sugars, 3g fiber), 20g protein.

  • 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
  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

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MY REVIEW
JulieS211 User ID: 5434916 119785
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
lisa53202 User ID: 1079567 169371
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
joodiUK User ID: 6042332 186591
Reviewed Aug. 15, 2011

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

MY REVIEW
l2bake User ID: 2030987 119783
Reviewed Feb. 25, 2011

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

MY REVIEW
blue_eyes998 User ID: 5762850 211456
Reviewed Feb. 6, 2011

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

MY REVIEW
eabarr User ID: 1049365 103247
Reviewed Dec. 24, 2010

"This is a delicious pie. Takes a bit of time to make but the flavour is great."

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