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Cottage Pie

Course Main Course
Cuisine American
Keyword beef-cottage-pie, cottage-pie-recipe
Prep Time 25 minutes
Cook Time 30 minutes
Stand time 5 minutes
Total Time 1 hour
Servings 8 servings
Calories 387kcal

Ingredients

  • 2 lb lean ground beef
  • 1 medium onion diced
  • 1 rib celery diced
  • ½ cup diced red bell pepper
  • ½ cup diced green bell pepper
  • 2-3 Tbsp bacon drippings or olive oil
  • 1 heaping cup frozen peas and carrots no need to thaw
  • 4 cloves garlic minced
  • 1 ½ tsp garlic salt
  • 1 tsp lemon pepper or black pepper
  • 1 tsp dry Italian seasoning or oregano
  • ½ tsp dried thyme
  • 2 cups low sodium beef stock
  • ¼ cup Worcestershire sauce
  • 1 6 oz can tomato paste
  • Mashed Potatoes:
  • 2 ½-3lb russet potatoes peeled and cubed
  • 2 tsp salt divided use
  • 4 Tbsp butter
  • cup milk additional as needed
  • ½ cup sour cream
  • Topping:
  • 2 Tbsp grated Parmesan cheese
  • few pats butter to dot the top
  • 2 Tbsp chopped Italian parsley

Instructions

  • Preheat oven to 350°F.
  • To make filling: Meanwhile, in a 12 inch oven safe skillet over medium high heat, cook together ground beef, onion, celery, red pepper and green pepper in bacon drippings or olive oil. Cook for 8-10 minutes or just until no pink remains in beef. Drain excess fat from pan.
  • To the beef, add peas and carrots, minced garlic, garlic salt, lemon pepper, Italian, seasoning, thyme and garlic. Stir and cook for 1 minute.
  • To the skillet add beef broth, Worcestershire sauce and tomato paste. Lower heat to simmer, stirring just until tomato paste has melted and sauce slightly thickened. Remove from heat.
  • To make topping: Cover potatoes with cold water, season with 1 tsp salt. Bring to a boil, boiling for 8-10 minutes or until fork tender. Drain well. Add butter, milk, sour cream and reserved salt, whipping with an electric mixer until smooth. Add additional milk as needed to thin. Taste and adjust salt to taste. (This can be done up to 2 days in advance and chilled until assembling.)
  • Spread the top with mashed potatoes, dot with pats of butter and sprinkle with Parmesan cheese.
  • Bake for 30 minutes until bubbly around the edge. May broil the top if desired to brown further.
  • Let stand for 5 minutes then serve garnished with fresh parsley.

Nutrition

Serving: 1serving | Calories: 387kcal | Carbohydrates: 24g | Protein: 30g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1561mg | Potassium: 1214mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1053IU | Vitamin C: 32mg | Calcium: 118mg | Iron: 5mg