Cottage Pie
This easy to make cottage pie recipe is just what you’re looking for in a weekend supper! A simple process, few ingredients and great taste.
Cottage Pie is truly #ConvenienceCooking at its best. Five ingredients and one dish deliver a flavorful supper to satisfy your whole family.
Even picky eaters like this dish. I mean, the most controversial ingredient are the peas. At least in the picky eater world, those are controversial. I suppose it’s a texture thing.
Yes, I realize there are more controversial subjects to debate at dinner, but we’ll leave that for the supper table.
Variations:
Cottage pie is a traditional dish made with beef, peas, carrots and potatoes. Please don’t confuse it with Shepherd’s pie, which is traditionally made with lamb. If you substitute mutton for hamburger and mashed potatoes for sliced, you’ll have Shepherd’s pie.
If you have a picky eater who dislikes peas in your family, you can leave them out of this recipe. Another solution is to exchange the peas for corn or green beans.
You can mix this up, but you will be stepping away from the traditional Cottage Pie. Add some diced onion and some chopped mushrooms if you want a few more veggies. Sprinkle some cheese over top, if you are trying to fit in more dairy products
Make It a Meal:
Serve with some fresh bread or rolls. Add a cup of soup if you are really hungry!
I’ve served Cottage pie with roasted carrots, green bean salad, cornbread, bean soup and sweet potato soup.
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Cottage Pie Recipe
Ingredients:
Ground beef, Worcestershire Sauce, frozen Peas, diced Carrots, Potatoes,
Salt & Pepper
I use frozen peas because they are easy to find and use, you could substitute garden fresh peas if you have them. Fresh carrots cut into small pieces, about the same size as the peas cook well in this dish.
Directions:
Mix the ground beef with the Worcestershire sauce. Pat into bottom of pie pan. Layer peas, carrots, potatoes over the beef. Sprinkle lightly with salt and pepper. Cover and bake.
Cottage Pie Recipe
A traditional dish that's perfect for a weekend supper. It's filling and flavorful as well as appealing to all taste buds.
Ingredients
- 1 lb. Ground Beef
- ½ c. Worcestershire Sauce
- 1 c. Frozen Peas
- 1 c. diced Carrots
- 2 Potatoes
- Salt & Pepper
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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Mix the ground beef with the Worcestershire sauce.
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Pat into bottom of pie pan.
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Layer peas and carrots over the beef. Lightly sprinkle with salt and pepper.
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Cut the potatoes in half and slice thinly. Layer the potato slices on top of the vegetables.
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Overlap the edges of the potato slices to look like roof shingles.
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Sprinkle lightly with salt and pepper.
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Cover and bake at 350 degrees for 45 minutes.
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Uncover and bake for 15 additional minutes.
Approximate Nutritional Information:
Servings Per Recipe: 8, Total Per Serving: Calories: 159, Fat: 4g, Cholesterol: 51mg, Sodium: 214mg, Total Carbs: 11g, Protein: 9g.
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Attempted this and followed directions as given. 1/2 c is wayy too much worshersire sauce. Frozen veg made it super watery. Potatoes were thin but should be paper thin to cook in short timeline indicated. The potatoes were hard still, meat was a soupy waste and veggies soaked everything. Added mozzarella on top to try to save it but I wouldn’t feed this to my dog.
Glen,
I’m sorry your dish didn’t turn out to your liking. A couple of questions for you:
Did you bake the dish at 350 for one hour? The entire cottage pie should be baked for an hour. That is sufficient time for sliced potatoes to bake and not be hard. I would suggest checking the temperature setting on your oven.
A single cup of frozen peas should not have contained much liquid. Did you add water to them when placing them into the dish?
I’ve made this Cottage Pie many times and it always turns out. Granted, Worcestershire sauce is a flavor full sauce and perhaps your family isn’t a fan. You could leave it out and substitute salt and pepper instead.
While mozzarella is a great salvage ingredient, I probably wouldn’t have added it in an effort to soak up extra liquid, potatoes would have been a better option.
Thanks for your comment, I do appreciate when people take the time to give me feedback on my recipes.
Noel