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Sunday, November 16, 2014

Cottage Pie by Beth

inspired from:  Zippy Shepherds Pie on All Recipes

2 lbs. potatoes, peeled and cubed
1 lb. ground beef
1 medium onion, chopped
1 tsp. fresh, minced garlic
1 1/2 c. beef broth
1 1/2 Tbsp. cornstarch
1/4 c. ketchup
1 1/2 Tbsp. soy sauce
1 1/2 Tbsp. Worcestershire sauce
1 tsp. curry powder
1 tsp. salt
1/4 tsp. pepper
14 oz. can diced tomatoes, drained
14 oz. can corn, drained
16 oz. package frozen peas and carrots
1/2 c. milk
2 T. butter
1 c. shredded sharp cheddar cheese

Put potatoes in large pot and cover with water; bring to boil.  Cook until potatoes are tender.  While potatoes are cooking, brown beef, onion, and garlic in large skillet until beef is no longer pink.  Drain and return to skillet.  In small bowl, whisk cornstarch with a little of the broth until cornstarch dissolves; pour into skillet with beef.  Add remaining broth, ketchup, soy sauce, Worcestershire sauce, curry, salt and pepper.  Bring to boil, stirring constantly, and boil for 2 min.  Remove from heat and add tomatoes, corn, and frozen peas/carrots.  Pour into 9x13 pan, set aside.  Drain potatoes and return to pot.  Add milk and butter and whip until smooth (add more or less milk according to your liking of consistency for mashed potatoes).  Spoon potatoes over beef mixture.  Top with cheese.  Cover and freeze.

Serving Day:
Thaw in fridge (this is very thick and will take probably a couple days to thaw).  Bake, uncovered, at 350 for about an hour, or until casserole is heated through.  If cheese starts to brown before center is hot, loosely cover with tented foil.  Let sit for 15 min. before serving.


  1. We liked this meal. Thanks for making it!

  2. Plenty for the whole family. Was not our favorite. Very runny.

  3. Wasn't our favorite. There was plenty of it to feed a family of 6