Proper English Cottage Pie Recipe

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Most Helpful Positive Review

Jan 26, 2006

I'm English, and apart from the addition of the pie crust (which I omitted), this is pretty authentic. Like others, I used a little ketchup instead of tomato paste. Also, I used Bisto Gravy Granules (from the British food store I go to) to thicken it. Finally, I threw in a handful of frozen peas. (Btw, Shepherd's Pie is made with ground lamb; Cottage Pie with ground beef).

—Caroline C

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Most Helpful Critical Review

Jan 13, 2011

Being from Australia, cottage pie is a favourite when it comes to comfort food for the family. Overall, this recipe is pretty close to the orignial. Defeinitely omit the cinnamon. Not sure why you would want to add cinnamon to a traditional cottage pie. Like a lot of other reviewers, i added worsteshire sauce, approx 2 teaspoons, as well as 1/2 cup of peas. I'd also recommend cutting back on the cheese. Just enough to brown on top of the mashed potato is sufficient. Finally, stick to lean ground beef...you can cut back on the the oily, greasy film which can overpower the taste of all other ingredients...as well as the waistline

—AUSSIEAMERICAN

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226 Ratings

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Feb 09, 2007

This was very good, but not earth-shaking. I agree with other reviewers on several points: (1) Though cinnamon can add a nice element with red meat, here it comes through too strongly; cut back quite a bit on the amount. (2) Use less milk in the potatoes - just make them however you usually make your mashed potatoes. (3) I used water instead of beef broth and added some worcestershire sauce because the meat mixture seemed to need some extra flavor. Next time I would go a step further and use some garlic and extra seasonings to perk it up. Enjoy!

—ESTEPHAN

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Jul 30, 2007

I made this will slighly over a pound of ground beef and 4 large russet potatos. I absolutely NEEDED a 9 by 13 inch casserole dish! It would have certainly boiled over in a pie dish or an 8 by 8 dish. This recipe turned out wonderful! I changed the recipe a bit because I was just using ingredients I had on hand. I didn't use carrots, used chicken broth instead of beef, and used 1 tbsp dried parsley instead of fresh. I also used the full amount of milk and would do it that way again, although it would probably be fine with less. I used the full amount of cinnamon, and hardly noticed it. It didn't seem "overpowering" at all. I also added garlic salt to the potatos for more flavor. I'll make this one again!

—SylvrFlwr

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Jun 21, 2006

The pie was very good. My husband enjoys English dishes and I expected something like the "shepherd's pie" that was served in the school cafeteria many years ago. For a hamburger meal, it had a lovely, complex flavor. I followed the recipe except for using a pie crust, which does not seem authentic. I doubled the meat portion of the recipe and froze it in the pie plate to be topped with mashed potatoes later for a busy night meal. Also, I take a can of tomato paste and empty it into a zip baggy for freezing, then just break off what is needed (be sure to flatten paste before freezing).

—shewilbo

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Apr 21, 2003

This is a good basic recipe, but be prepared to make some changes. I did not have "Italian seasonings" so I just added a couple pinches garlic powder, basil and oregano. Also red pepper flakes and cumin. I did add a small pinch of cinnamon. I'm glad I did, it gave it an authentic taste and makes a difference. Also, be sure to add a lot more salt than is called for. I added a bunch more pinches, and I also added generous amounts of Wort. sauce. Otherwise, this would have been pretty bland. Just keep tasting the meat throughout the process and keep adding until you like it. I also added frozen peas to the meat mixture.

—SAMMARTI

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Feb 14, 2003

Dennis the Menice really loved this recipe. I made a few changes though. I didn't have any fresh parsley laying around so I used about 1 Tbsp dried parsley. I ran to the store to get tomato paste (which I hate buying a whole can of tomato paste for just 1 Tbsp). As a previous review stated using ketchup instead adds a little sweetness to the recipe so I added an additional 1 Tbsp of ketchup too. Next time I'll just use the ketchup. I also added 1 Tbsp of Worchestershire (a must) and 1 tsp of dijon mustard for a little zing. For the mashed potatoes, I nuked some of Stoffers frozen garlic mashed potatoes and spread it on top of the meat mixture to save time. Quick, easy and delish.

—TRISHDELISH

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Mar 05, 2003

My family & I REALLY enjoyed this! I even mashed some up for my 9-month old son...he loved it! The cinnamon gives everything such a rich, savory taste. I planned on freezing any leftovers, but there were hardly any left!

—RUMOUR

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Nutrition

Calories
512 kcal
26%

Carbohydrates
34.8 g
11%

Cholesterol
100 mg
33%

Fat
30.9 g
47%

Fiber
4.9 g
20%

Protein
24.1 g
48%

Sodium
491 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Proper English Cottage Pie

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 512
Calories from Fat: 278

% Daily Value *
Total Fat 30.9g 47 %
Saturated Fat 15.8g 79 %
Cholesterol 100mg 33 %
Sodium 491mg 20 %
Potassium 1085mg 30 %
Total Carbohydrates 34.8g 11 %
Dietary Fiber 4.9g 20 %
Protein 24.1g 48 %
Sugars 5.7g
Vitamin A 116 %
Vitamin C 56 %
Calcium 31 %
Iron 34 %
** Thiamin 25 %
Niacin 84 %
Vitamin B6 45 %
Magnesium 24 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.