Stupendous Cottage Pie


This is one of those meals that never goes out of style. Our mothers made it, our grandmothers made it and probably their mothers, too.

It’s inexpensive, makes use of your leftovers, and you can hide all kinds of things from the fridge in this pie! I like to grate all those tiny little pieces of cheese and add them into the mashed potatoes before spreading them on top of the meat mixture. And if you happen to have some bacon – oh, my, goodness. Bacon makes everything better and this dish is no exception! Crumble it to pieces and sprinkle on top – you won’t be sorry!



Mashed potatoes:

  • 1 1/2 lb potatoes, peeled and cubed (russet recommended)
  • 1/4 cup Borden half-and-half
  • 2 Tbsp Land O’ Lakes unsalted butter
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1 large egg yolk


  • 2 Tbsp oil
  • 1 cup yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 cloves garlic, minced
  • 1 1/2 lb ground beef (or turkey)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp Gold Medal all-purpose flour
  • 2 tsp tomato paste
  • 1 cup Swanson chicken broth
  • 1 tsp Worcestershire sauce
  • 1 tsp fresh thyme, chopped
  • 1/2 cup corn kernels (optional)
  • 1/2 cup English peas (optional)



  • Preheat oven to 400 F.
  • Boil potatoes until tender. Drain when done.
  • Meanwhile, heat oil in a large pan over medium-high. Sauté onions and carrots for 3 minutes. Add garlic and sauté another 30 seconds. Add the ground beef, salt, and pepper and cook for about 3 more minutes, or until cooked through.
  • Stir in the flour and cook for another minute. Add the tomato paste, chicken broth, Worcestershire, and thyme. Bring to a boil, cover, lower heat and simmer for 10 minutes, or until sauce is slightly thickened. Adjust seasoning if needed.
  • In the meantime, mash potatoes with half-and-half, salt and pepper, and egg yolk.
  • Stir corn and peas into meat mixture, if using. Pour mix into an 11×13” baking dish. Top with mashed potatoes, smoothing flat with a rubber spatula (try to get a nice seal around the edges).
  • Bake for 25 minutes, or until potatoes start to brown. Allow to rest 15 minutes before serving.

Quick tip: Try making this with mashed sweet potatoes for a whole new flavor!

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