Cottage Pie
A delicious savory pie with a mashed potato topper. Make it with lamb and then you call it Shepherd's Pie.
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Course Main Course
Cuisine United Kingdom
- 2 tbsp extra virgin olive oil (EVOO)
- 1/2 cup diced onion
- 1 lb ground beef
- 1/2 lb ground pork
- 2 tbsp flour
- 1 tbsp Better Than Bouillon beef
- 1 1/2 cups water
- 1/2 cup diced carrots
- 1/2 cup fresh or frozen peas
- 8 ounces quartered button mushrooms
- 3 large potatoes suitable for mashing Russets or Yukon Golds
- 1/4 cup milk, half and half or cream
- 2 tbsp butter
- salt to taste
Preheat oven 375 F.
Peel potatoes and place in medium-sized pan, cover with cold water then bring them to a gentle boil and cook until fork tender.
In a large Dutch oven sauté the onion in the EVOO until transparent, about 10 minutes.
Add the ground meats to the onions, cooking over medium-high heat and using the two forks to pull apart the larger chunks of meat, making bite-sized pieces until tall the meat is just lightly browned. Pour off the fat, return to the pan and cook again. Pour off any excess fat. (If you are using leftover roast, grind the meat and add to the pan after cooking the onions and bring up the heat until thoroughly warmed.)
Sprinkle flour over the meat mixture, cooking another 5 minutes, stirring frequently. Add the bouillon then the water to the meat mixture and mix thoroughly. Stir in the peas, carrots and quartered mushrooms. Let cook gently for 5 minutes.
Mash the cooked potatoes and add a bit of milk, half and half or cream and the butter. Season to taste with salt.
Pour the hot meat mixture into a large pie plate. Top with mashed potatoes and dot with butter before placing into oven to bake for 30 minutes. Serve hot.
Keyword cottage pie, ground beef dinner ideas, one-dish dinner ideas, savory dinner pie, shepherd's pie (with lamb), use up your leftover roast, what to do with your ground beef