Cottage Pie Recipe


Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageCourse
Main Ingredient


 All-purpose potatoes2 Pound, peeled and cut into quarters (6 Medium)
 Milk1⁄2 Cup (8 tbs)
 Butter/Margarine3 Tablespoon
 Freshly grated parmesan cheese5 Tablespoon (1/4 Cup Plus 1 Tablespoon)
 Salt1 Teaspoon
 Ground black pepper1⁄4 Teaspoon
 Ground black pepper1⁄8 Teaspoon
 Onion1 Medium, chopped
 Carrots2 , peeled and chopped
 Ground beef chuck1 Pound
 Tomato paste2 Tablespoon
 All purpose flour2 Tablespoon
 Dry red wine1⁄4 Cup (4 tbs)
 Canned chicken broth/Old-fashioned chicken broth1 Cup (16 tbs)
 Dried thyme1⁄4 Teaspoon
 Frozen peas1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2999 Calories from Fat 1336

% Daily Value*

Total Fat 150 g230%

Saturated Fat 79.2 g396.1%

Trans Fat 0 g

Cholesterol 454.1 mg

Sodium 3834.4 mg159.8%

Total Carbohydrates 266 g88.6%

Dietary Fiber 35.9 g143.5%

Sugars 39.6 g

Protein 151 g302.3%

Vitamin A 504.4% Vitamin C 387.9%

Calcium 125.9% Iron 109.2%

*Based on a 2000 Calorie diet


1. Preheat oven to 425°F In 4-quart saucepan, combine potatoes and enough water to cover; heat to boiling. Boil until potatoes are tender, about 20 minutes; drain and return to saucepan. With potato masher, mash potatoes with milk and 2 tablespoons butter. Stir in 1/4 cup Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set mashed potatoes aside.
2. Meanwhile, in nonstick 10-inch skillet, melt remaining 1 tablespoon butter over medium heat. Add onion and carrots; cook until vegetables are tender, about 5 minutes. Add ground beef and cook over medium-high heat, breaking up meat with side of spoon, until beef is no longer pink, about 5 minutes. Skim and discard fat. Add tomato paste and cook, stirring, 1 minute. Add flour and cook, stirring, 1 minute longer. Stir in wine and cook until wine has evaporated. Add broth, thyme, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper, stirring until browned bits are loosened from bottom of skillet. Heat to boiling; stir in peas.
3. Transfer beef mixture to 9-inch deep-dish pie plate. Spoon mashed potatoes on top; spread evenly. Sprinkle with remaining 1 tablespoon Parmesan. Place pie on foil-lined cookie sheet and bake until slightly browned, about 20 minutes.