Cottage Pie


4 potatoes

2 lbs ground beef

1 tbsp. olive oil

1 tsp salt



1 cup diced carrots

1 cup diced onions

½ cup diced celery

1 tbsp. thyme

1 cup frozen peas

2 tbsp. Worcestershire sauce

2 tbsp. tomato paste

1 can cream of mushroom soup

1 tbsp. butter

1 cup beef stock

Shredded cheese

~Peel and dice potatoes, cook in salted water until fork tender, about 15 minutes. Drain potatoes, then add butter and milk, set aside. (OR USE LEFT OVER MASHED POTATOES)

~Brown ground beef, drain, set aside

~Sauté celery, onion in olive oil, thyme, salt n' pepper. ~When veggies are tender add ground beef, flour, butter, tomato paste (or catsup) and cream of mushroom soup. COOK about 2 minutes ~Add beef broth and frozen peas. ~Bring to a boil and cook for 5 min. ~Pour into a greased 2 qt. casserole dish ~Spread mashed potatoes over top ~Sprinkle with cheese. Bake 375 for 20 minutes.

Presented by: Museum of Appalachia

Date: 3/17/2014


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