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.”

Sort reviews by:
DATE
RATING
MOST HELPFUL

Reviewed: Apr. 29, 2013

A very good recipe, I made a few modifications (first is the removal of the cinnamon, it doesn't belong in this recipe), I also doubled it and made it in a 13x9 pan. I also added some garlic powder (both to the meat mixture as well as to the mashed potatoes) and added 8 ounces of sliced mushrooms. It was well received by everyone...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sferguson

Cooking Level: Expert

Living In: Grass Valley, California, USA

Reviewed: Apr. 20, 2013

Yummy. A good ratio of potato to meat.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Reviewed: Mar. 19, 2013

I used only 1/4 teaspoon cinnamon, added about 2 teaspoons worcestershire sauce, and added a layer of corn in between the meat and potatoes. We loved it! My kids asked for seconds, which doesn't happen very often.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tracey K.

Reviewed: Mar. 5, 2013

I just joined allrecipes and decided to try the Proper English Cottage Pie. My mother used to make cottage pie often and I always loved it. I made this recipe for my kids because it was close to hers. We all absolutely loved it! It's very important to make sure that most of the liquid is cooked out of the meat mixture before assembly, otherwise you have a mess. Don't skimp on the cheese, it will make the mash stiff enough to keep shape when served. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

martin12string

Reviewed: Feb. 25, 2013

Made this tonight, but didn't have tomato paste. Added garlic powder and cut to 1/4 tsp cinnamon, and my whole family liked it! Can't wait to try it with all the ingredients:) Thanks for the recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SukeyNY

Cooking Level: Intermediate

Living In: Westchester, New York, USA

Reviewed: Jan. 27, 2013

The flavor of the filling was exceptional, IMO. The cinnamon added depth to the flavoring. I like creamier potatoes so I added whipping cream instead of milk. I was amazed at how easy this was to make, as well as how quick.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mztry

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

Reviewed: Jan. 14, 2013

this came out better than I expected. Everyone liked and my kids rated 4 1/2. made the recipe as stated except used ketchup instead of tomato paste. I also doubled the amount of ketchup to give the meat a little hint of sweetness. will make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

babybear

Reviewed: Dec. 12, 2012

This is a lovely adaptable recipe that can incorporate ingredients one may have on hand. Today, I had a large piece of roast beef to use so I tried it in this recipe. I also added frozen peas to add to the veggie content and some cubes of frozen garlic scapes (because we grow garlic)! The suggested spicing was perfect for us - spicing, of course, should be to one's individual taste... With ground beef, this recipe will take me back to holidays in Britain when we had cottage pie in pubs quite a bit! This is a lovely dish and I will be making it again. Like so many good recipes, the results will always be different - depending on what we have... Thanks for this.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cuisine Adventure

Cooking Level: Expert

Home Town: Whitby, Ontario, Canada

Living In: Annapolis Valley, Nova Scotia, Canada

Reviewed: Dec. 7, 2012

I tried this recipe and served it at a luncheon for 8 today. Very well received and absolutely delicious! I liked the idea that I could prepare it yesterday and bake it today.I added cooked (from frozen) peas to this to add the vegetable quota and served it with pickled beets. Since it was all done a day in advance, all I had to do was pop it in the oven. That way I could enjoy my guests.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nancy

Reviewed: Sep. 30, 2012

This was great! I added a can of peas between the meat and potato layers (because I like peas) and doubled the cheese (because I LOVE cheese). I'm not sure why everyone is griping about pie crust. It says to put it in a pie TIN. It says nothing about crust. I just did the whole process in a cast iron skillet, though. Stove to oven, no problem.

Was this review helpful? [ YES ]
3 users found this review helpful