Cottage Pie

4 star Avg. rating 4 from 35 votes.

Recipe Information

Recipe Created By: Kathy Przywara


1 1/2 lbs potatoes, peeled , diced, and well rinsed
1 Tbsp margarine
to taste salt and pepper
2 Tbsp olive oil
1 med onion, finely diced
1 small carrot, grated
1 rib celery, finely diced
1 clove garlic, minced or pressed
1 lb ground beef or other meat
1 Tbsp potato starch or all purpose flour
3/4 cup beef stock
1 tsp dried thyme


Boil potatoes in water until fork tender. Drain reserving some of the cooking liquid. Mash potatoes using the margarine and about 1/2 cup cooking liquid. Add salt and pepper to taste. Beat with wooden spoon until fluffy. They should not be too dry, but should be rather stiff.

Heat olive oil in large skillet. Add onion, celery, carrot and garlic if using. Saute, stirring occasionally, until softened. Add ground beef and cook until browned, breaking up larger pieces with wooden spoon. Spoon off any excess fat. Add seasonings and reduce heat. Add potato starch or flour and stir well to coat. Add cold stock and bring to a simmer over low heat. Let cool slightly.

Assembly: Transfer meat mixture to a 9″ pie plate (deep dish) or baking dish. Spread mashed potatoes over top making irregular peaks. Dot with about 2 Tbsp margarine cut into small pieces. Sprinkle with ground pepper if desired.

Dish can be completed to this point and frozen. If freezing, cover tightly with foil and freeze.

Otherwise, bake at 400 °F for 30 to 35 minutes or until potatoes are browned and gravy is bubbly.

If baking from frozen, put in oven when turning on. Bake for about 1 hr or until potatoes are browned and gravy is bubbly.


Copyright © 2001 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


This can be made with any kind of ground meat that is safe for you. Match stock to your meat. Vegetable stock can also be used.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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