Cottage Pie
From DetroitTokyo 13 years ago
- 20min prep, 20min co to make
- Serves 6
Reading up on Cottage Pie vs. Shepherd's Pie I learned that the former is traditionally made with beef while the latter with lamb. Both are quite similar beyond that, with veggies and a mashed potato topping. This is my version, in which I used neither (ground turkey). Read more Whatever you want to call it, I hope you find it as appetizing as we did. See less
Ingredients
Potato Topping
- 2 pounds baby yukon gold potatoes, cubed (or potato of your choice, peel if you want) shopping list
- 2 cloves garlic, peeled shopping list
- 2 tbsp butter shopping list
- 1 tbsp cream cheese shopping list
- 1/2 cup milk shopping list
- 3/4 tsp salt (or to your taste) shopping list
- 1/2 tsp pepper (or to your taste) shopping list
- 2 tbsp chopped chives shopping list
- 1/2 cup shredded sharp cheddar cheese shopping list
Meat Filling
- 2 tbsp olive oil shopping list
- 2 carrots, peeled and diced shopping list
- 1/2 medium onion, diced shopping list
- 1 garlic clove, minced shopping list
- 1 pound ground turkey or chicken (may use beef as well) shopping list
- 3/4 tsp salt (or to your taste) shopping list
- 1/2 tsp pepper (or to your taste) shopping list
- 1/4 tsp onion powder shopping list
- 2 tbsp chopped parsley shopping list
- 2 tbsp tomato paste shopping list
- 1 cup corn shopping list
- 1 cup chicken stock, warmed (sub beef stock if using ground beef) shopping list
- 2 tbsp AP flour shopping list
How to make it
- Preheat oven to 425F.
Potato Topping
- Place potatoes and garlic in a medium sauce pan. Cover with water, about an inch over top. Bring to a boil and cook until fork tender, about 10-15 minutes. (In the meantime, begin meat filling.)
- Drain water. Add butter, cream cheese, and milk. Mash until creamy. Season with salt & pepper. Stir in chives. Set aside.
Meat Filling
- Heat oil in a large skillet over medium heat. Add carrots, onions, and garlic. Cook, stirring occasionally, until carrots are tender. Add meat and cook, stirring occasionally, until browned - breaking up as you go. Drain off excess liquid.
- Turn burner to medium-low and return skillet to stove. Season with salt, pepper, and onion powder. Add parsley, tomato paste, and corn. Stir to combine.
- In a cup or small bowl, combine stock and flour. Whisk until incorporated. Add to meat mixture and stir. Cook until just thickened.
- Place meat filling mixture in bottom of a casserole dish. If you want a more shallow pie (as I did), divide between to 9-inch pie plates or similar. Top with potatoes, smooth to even out. Top with shredded cheese. Bake for 15-20 minutes, until bubbly and cheese is melted.
People Who Like This Dish 17
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- DoraSoSweet Richmond, Va
- chloi121 Where They Do It The Best, New Jersey
- Kameron1022 Mulvane, KS
- ariadnebarzane Phoenix, AZ
- bmoulton Nowhere, Us
- Good4U Perth, Canada
- notyourmomma South St. Petersburg, FL
- Plus 7 othersFrom around the world!
The Rating
Reviewed by 1 people-
Delish! The whole family loved it and had seconds! I used beef for this, and I had just over a pound (roughly 1.3 pounds) But I kept the other amounts the same and it worked out great. I used 1/2 cup of peas and 1/2 cup of corn instead of all corn, a...more
Cosmicmother
in Western loved it
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Your Comments
" It was excellent "