Diva Tasting: Cottage Pie…

Cottage Pie


8 large  potatoes, peeled and chopped

1 tablespoon canola oil

2 pound ground beef

1 large onion, finely chopped

2 cloves garlic, finely chopped

1 (14 ounce) can beef broth

2 tablespoons ketchup

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

½  teaspoon dried basil

1 tablespoon cornstarch

2 tomatoes, coarsely chopped

1 (16 ounce) package frozen mixed peas and carrots

¼ cup half n half

3 tablespoons butter

3 cups shredded extra-sharp Cheddar cheese

kosher salt and pepper to taste


Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes; drain, and return to pan. While potatoes are boiling, heat oil in a large skillet. Cook ground beef with onion, and garlic until beef is evenly brown. Stir in beef broth, ketchup, soy sauce, Worcestershire sauce, and basil. Bring to a boil, and simmer 3 to 4 minutes. Mix cornstarch with a little water to form a paste, then stir into skillet with tomatoes, peas and carrots. Cook until thickened; season with salt and pepper. Fold in 2 cups of shredded cheese. Spoon into a sprayed 9×13 casserole dish. Preheat oven on broiler setting. Add milk and butter to cooked potatoes, and whip until smooth and creamy. Spoon over meat mixture. Sprinkle top with remaining shredded cheese. Place under broiler for 3 to 5 minutes, or until cheese is melted and speckled with brown. 6 Servings.


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