Dugan's Kitchen

Great meals made easy!

A Celtic Tradition: English Cottage Pie!

English Cottage Pie

English Cottage Pie

I have long been a fan of one-dish meals. I think it’s because my mom always made them when I was growing up. I have always liked Sheppard’s Pie, which is part of my Irish heritage. But I have found there are many variations from Ireland and other areas in the UK.  The Irish recipes often feature lamb, the English more often use beef. Although I felt a little guilty for trying an English version, I really like this English Cottage Pie. Note: This recipe is supposed to yield 6 servings (2/3 cups each), which you will find to be a fairly small portion. I would count on 4 -5 servings, depending on whether you also serve a salad. 

A friend mentioned recently that she finds “in progress” photos helpful, so I thought I would try a few here.  Let me know if they help.

English Cottage Pie

  • Servings: 6
  • Difficulty: Easy
  • Print


  • 1 tablespoon all-purpose flout
  • 1 tablespoon butter, softened
  • Cooking spray
  • 1 1/2 cups chopped onion

    Prepare vegetables

    Prepare vegetables

  • 1/2 cup chopped carrot
  • 1 (8-ounce) package cremini or button mushrooms, thinly sliced
  • 1 pound extra-lean ground beef
  • 2 tablespoons tomato paste (buy the tubes for less waste)
  • 1 cup fat-free, beef broth
  • 1/4 cup chopped fresh parsley (or 4 teaspoons dried parsley)
  • 1 tablespoon fresh thyme leaves (or 3/8 teaspoon dried thyme)
  • 1/2 teaspoon salt
  • 3 cups mashed potatoes (either leftover or store-bought)
  • 3/4 cups shredded sharp cheddar cheese, divided
  • Paprika (optional)


Steps 2 - 4

Result of steps 2-12.

  1. Preheat oven to 350
  2. Combine flour and butter; stir well and set aside
  3. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray
  4. Add onion and carrot; sauté 5 minutes
  5. Add mushrooms; sauté for 5 minutes or until lightly browned
  6. Remove vegetables from skillet
  7. Add beef to pan; cook 5 minutes or until browned, stirring to crumble
  8. Stir in tomato paste, and cook 3 minutes
  9. Stir in broth and pepper
  10. Return vegetables to pan, and bring to a simmer
  11. Stir in parsley, thyme, and salt
  12. Add flour mixture, and cook for 1 minute or until thick, stirring constantly
  13. Spoon meat mixture into an 8-inch square (or round), glass or ceramic baking dish which has been coated with cooking spray; spread mixture evenly
  14. Combine the potatoes and half the cheese; spread the potato mixture evenly over the meat mixture
  15. Top with the remaining cheese

    Dinner is ready!

    Dinner is ready!

  16. Sprinkle with paprika, if desired
  17. Bake at 350 for 20 minutes or until bubbly.

Add a salad if you wish and enjoy!






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This entry was posted on July 8, 2015 by in Dinner, One-dish meals and tagged , .

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