Cottage Pie

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One of our favorite dishes from the UK. Perfect for a chilly fall night. 30 minutes prep, 30 minutes cook time.

Ingredients

  • 1 pound lean ground beef
  • 1 onion, diced
  • 3 carrots, diced
  • 1/2 package frozen sweet peas
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon Italian seasoning
  • 2 tablespoons chopped fresh parsley
  • 1 1/2 cups beef broth
  • 1 1/2 tablespoon tomato paste
  • 1 1/2 tablespoon ketchup
  • 2 large dashes garlic powder
  • 4 large dashes Worcestershire sauce
  • 1/2 package beef gravy (can use onion gravy too)
  • 1 tablespoon HP Sauce
  • salt and pepper to taste
  • 4 potatoes, peeled and diced
  • 1/4 cup butter, softened
  • 1 cup milk
  • salt and pepper to taste
  • 1/4 pound shredded Cheddar cheese
  • 1 sheet puff pastry

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place a large skillet over medium heat, spread with olive oil. Sauté meat, onions and carrots until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, mixed herbs, parsley and peas.
  3. In a small bowl, combine beef broth, tomato paste, gravy mix, ketchup, Worcestershire and HP Sauce. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. (You can add more flour if needed)
  4. Taste and make sure it's seasoned enough. Add more garlic or Worchestershire and salt and pepper as needed.
  5. Spoon mixture into a 9x13 pan.
  6. While meat filling simmers, prepare the Mashed Potatoes: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain.
  7. Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese.(Colby Jack is even better)
  8. Stretch one sheet of puff pastry over the top. Do not attach to the glass, just tuck the edges in. Vent with a fork.
  9. Bake in preheated oven for 30 minutes, until top is browned and cheese is bubbly.