You are here

English Cottage Pie's picture
  All purpose potatoes 8 Medium, peeled and quartered
  Freshly ground black pepper To Taste
  Salt To Taste
  Unsalted butter 2 Tablespoon
  Onions 2 Medium, coarsely chopped
  Ground beef 2 Pound
  Beef stock 1⁄2 Cup (8 tbs)

Place the potatoes in a large soup kettle or stockpot.
Cover with cold water, add a pinch of salt, and bring to a boil over high heat.
Reduce the heat to moderately high and cook until tender, 20 to 25 minutes.
Drain and, while still hot, press them through a coarse sieve to form a puree.
Season with salt and pepper to taste.
Set aside and keep warm.
Over moderately high heat, melt the butter in a large saute pan.
Add the onions and saute until golden brown, 5 to 7 minutes.
Add the beef and stir until the meat is crumbled and has lost all traces of pink, about 5 minutes.
Stir in the beef stock.
Transfer to a shallow 2-quart buttered ovenproof dish or casserole.
Preheat the oven to 350° F.
Spread the pureed potatoes evenly over the meat.
Press the tines of a fork around the outer edge to make a decorative border.
Bake for 25 minutes, then increase the oven temperature to 500° F for the final few minutes to brown the potato crust.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
75 Minutes
Ready In: 
80 Minutes

Rate It

Your rating: None
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 523 Calories from Fat 299

% Daily Value*

Total Fat 33 g51.2%

Saturated Fat 13 g65%

Trans Fat 0 g

Cholesterol 88.1 mg29.4%

Sodium 171.1 mg7.1%

Total Carbohydrates 37 g12.3%

Dietary Fiber 4.7 g18.9%

Sugars 3.6 g

Protein 23 g46.8%

Vitamin A 2% Vitamin C 63.2%

Calcium 3.5% Iron 14.1%

*Based on a 2000 Calorie diet

English Cottage Pie Recipe