recipe reviews for:

Proper English Cottage Pie

“For this savory pie, ground beef, onions, veggies, herbs and spices marry perfectly: Everything is sauteed together and then combined with broth and tomato paste, and simmered until ready to pour into a prepared pie crust. The hearty filling is then topped with fluffy mashed potatoes, sprinkled with Cheddar cheese, and baked.”

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Reviewed: Oct. 15, 2009

I cheat. I buy microwaveable mashed potatoes from the fridge section at market. Zap for a few minutes in microwave, stir in a beaten egg, some butter and sour cream and spread over meat mixture and occasionally sprinkle potatoes with grated cheddar. I also use green peas, corn and mushrooms with the meat and gravy mixture. Seldom have leftovers.

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marysf

Cooking Level: Expert

Home Town: Union City, Tennessee, USA

Reviewed: Sep. 30, 2009

Great recipe! Smelled & tasted amazing! I added worcestershire sauce and left out the parsley. :)

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Sue

Reviewed: Aug. 22, 2009

What a great recipe! I did add worcestershire and omitted the pie crust. My family loved it.

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AmyinMalta

Cooking Level: Expert

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: Rabat, Malta Island, Malta

Reviewed: Aug. 13, 2009

Have made cottage pie from other recipes before and thought I'd try a new recipe this time. I should have stuck with the one I usually use as this was rather bland. Edible, but bland. My kids thought the same but then they've been spoilt with the real English dish having lived there most of their lives.

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Debbie

Reviewed: Aug. 13, 2009

This is the best cottage pie I've made to date and I totally credit the sauce/gravy. I've always used a gravy packet or stuff from the jar before this. I made a few alterations: I only used a small sprinkle of cinnamon and it was plenty (cinnamon has such a strong flavor!) I also used a package of frozen carrots and peas instead of the fresh carrot because peas are essential to my cottage pies! I used ketchup in place of the tomato paste and also added a few good dashes of worcestershire sauce. As for the potatoes I just made them according to my preferences instead of using the recipe. I think I had to cook the beef mixture longer than 15 minutes to reduce it down but it turned out perfectly! The savory flavor was so delicious and waaaaaay better than any premade sauce/gravy. I'll be making this again and again.

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TSEE

Cooking Level: Expert

Home Town: Middlebury, Vermont, USA

Living In: Mansfield, New Jersey, USA

Reviewed: Jul. 22, 2009

Great comfort food. Made only two small alterations- used Laura's lowfat ground turkey and about a T of butter in the meat mixture. I used an english farmhouse cheddar for the potatoes but thought that it would have been just as good without, or with less cheese. Cinnamon is key. My boyfriend who neither likes onions or casseroles said this was great. A keeper.

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kohmaru

Reviewed: Jul. 12, 2009

My son asks for this every year on his birthday or if he is just coming over for dinner. I have been cooking this for a few years and my family loves it. It has wonderful flavor and everyone loves it. Thank you. Jeri King

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Jerilynn King

Reviewed: Apr. 30, 2009

I think this recipe is wonderful. Like others noted, you do need a large baking dish. You can adjust any seasonings to your taste, along with the added veggies, just play with it to find something you love.

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Aisley

Cooking Level: Expert

Reviewed: Apr. 23, 2009

This is wonderful comfort food! It makes a lot, so I used a 13x9 baking dish. I also used frozen garlic mashed potatoes to save time - even so, from start to finish it took nearly an hour and a half to prepare - but it's worth it! Definitely a keeper.

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bunnyslippers

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

Reviewed: Mar. 14, 2009

I make this every year for our St Patty's Day feast. I do not add the cinnamon, use ketchup instead of tomato paste and use a box of frozen peas and carrots. After I put on the mashed potatoes, I sprinkle with cheddar cheese. My family really enjoys this meal.

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