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Cottage Pie

A recipe by Julie Van Rosendaal

Cottage Pie

Total Time:






Skill Level:



  • 3 - 4 russet or Yukon Gold potatoes, peeled and quartered
  • canola or olive oil, for cooking
  • 1 1/2 lb. lean ground chuck
  • 1 onion, finely chopped
  • 2 Tbsp. all-purpose flour
  • 1 1/2 cups beef stock or broth
  • 2 Tbsp. tomato paste or ketchup
  • 1 Tbsp. Worcestershire sauce
  • 1 - 2 carrots, diced
  • 1/2 cup frozen green peas
  • salt and pepper, to taste
  • 1/4 cup butter
  • 1/2 cup milk or half and half

How to Make It

Preheat the oven to 350˚F.

Put the potatoes in a medium saucepan, cover with water and bring to a simmer; cook until fork-tender. Drizzle some oil into a large skillet, set it over medium-high heat and cook the beef and onion for 4-5 minutes, breaking the meat up with a spoon until it’s no longer pink inside.

Sprinkle the flour over the meat and stir to coat. Add the stock, tomato paste and Worcestershire and bring to a simmer, stirring often, until the mixture thickens. Stir in the carrots and peas, season with salt and pepper and pour into a baking dish.

Drain the potatoes and return them to the pot with the butter and milk. Roughly mash, then spread over the beef mixture. Place on a baking sheet (to catch any drips) and bake for 30 minutes, or until heated through and bubbly.

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