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When we make mashed potatoes we almost always have leftovers.  One of our favorite uses for leftover mashed potatoes is in a casserole.  A classic casserole is shepherd’s pie, or in our version cottage pie.  This is our cottage pie recipe.

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There is often confusion about the difference between cottage pie and shepherd’s pie.  They are basically the same except shepherd’s pie uses ground lamb while cottage pie uses ground beef.  Ground beef is more accessible and we have a family member who objects to eating lamb.  So this recipe is for cottage pie.  However, it easily becomes shepherd’s pie if you substitute ground lamb for ground beef.

Either way, shepherd’s/cottage pie is a staple of the United Kingdom and Ireland.  There are all kinds of variations.  The main constant is a mixture of meat and vegetables topped with mashed potatoes.

Key things to note about our version:

1. We add a layer of cheese. This is not traditional but sure makes it better.
2. We do not have peas. Many cottage pie recipes have peas, but our family suffers from an allergy issue to legumes.
3. We process the vegetables in a food processor. Our family is not big on carrot or onion chunks.
4. We use wine, beef broth, Worcestershire and plenty of garlic and onion. Our family is big on savory flavors and one complaint about cottage pie is that it can be bland.

This recipe is simple to make and perfect when you want something quick a day after making a big meal with mashed potatoes.  Say the day after Thanksgiving.

Be sure and check out our mashed potato recipe.

Ultimate Mashed Potatoes Recipe

Mashed potatoes are an essential side dish for many meals.  Mashed potatoes seem easy to make.  However, there is big difference between ordinary mashed potatoes and great mashed potatoes. This is our Ultimate Mashed Potatoes Recipe. We use Russet potatoes for mashed potatoes and that seems to be a common consensus.  We try and cut […]

Cottage Pie

Dave Cole

This Cottage Pie recipe uses leftover mashed potatoes for a quick to prepare meal.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Servings 8

Ingredients

  

• 2 tablespoon olive oil
• 1 onion diced
• 4 cloves garlic minced
• 2 carrots diced
• 1.5 pounds ground beef
• ¼ cup flour
• 3 tablespoons tomato paste
• ½ cup red wine
• 1 cup beef broth
• 1 teaspoon salt
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 15 ounce can corn
• 2 cups leftover mashed potatoes
• 1 cup Cheddar Cheese shredded

Instructions

 

• Preheat oven to 400 degrees. Heat oil in skillet. Add onion, garlic and carrots. Sauté about 3 minutes until soft.
• Add beef and cook until brown.
• Add flour, red wine, tomato paste, beef broth, salt, Worcestershire sauce and thyme. Mix well.
• Bring to boil. Reduce heat and let simmer for about 20 minutes until most liquid is absorbed. Add corn.
• Transfer meat mixture to greased 9-inch baking dish. Top with mashed potatoes and cheese.
• Bake for 25 to 30 minutes until top is bubbling and golden.

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