Cottage Pie recipe

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Ingredients

4 large Yukon Gold potatoes, quartered
6 tablespoons butter, divided
1 clove garlic, minced
salt and pepper to taste
1 tablespoon olive oil
1 pound lean ground beef
1 tablespoon herbes de Provence
1 teaspoon ground nutmeg
1 ½ cups frozen peas

Nutrition Info

400.5 calories
carbohydrate: 27.7 g
cholesterol: 76.2 mg
fat: 24.6 g
fiber: 3.7 g
protein: 17.9 g
saturatedFat: 11.9 g
servingSize: -
sodium: 199.4 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep-dish pie plate.

  2. Place potatoes into a pot, cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover, simmer until tender, about 20 minutes. Drain, mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper, set aside.

  3. Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg, cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas, spread the mashed potatoes over the peas. Dot the casserole with the remaining butter.

  4. Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.

Recipe Yield

1 - 9 inch deep dish pie

Recipe Note

This is a recipe from my Gram who is English. She served this often, and I have modified her recipe for my family and this is it. A great alternative to Shepherd's Pie.

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