Cottage Potpie

Name: Cottage Potpie
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6 servings.
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)

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

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.

Nutrition Facts

1 each: 288 calories, 14g fat (7g saturated fat), 64mg cholesterol, 1096mg sodium, 19g carbohydrate (5g sugars, 3g fiber), 23g protein.

Originally published as Cottage Potpie in Taste of Home Ground Beef Cookbook-Book

Reviews

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simmonssh

Apr 16, 2012

I really really like this, AND I adjust it in different ways. I don't always love tomato sauce, tho I do make it the way it is listed at times. Other times, I use the basic recipe but cut up a chicken breast to cook with the onion carrots herbs and I cook it in chicken broth. At the end, I thicken with a flour/broth thickening, put in a pie pan and cover with a pie crust. Other option is to do the recipe with ground beef as listed but to thicken the beef broth to a gravy ( using a flour thickening ) instead of tomato..and I love the mashed potatoes on top. So this recipe is a jumping off point for several versions. LOVE IT!!!

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