Stupendous Cottage Pie

Once every two weeks or so I get a request from my little one to “please mommy make the cabin dinner again”

The first time she said that, I had no idea what she was talking about. I mean, sure – the meals I make are not exactly Michelin star restaurant-style, if you know what I mean, but I wouldn’t actually call them cabin meals, either. To me it sounded like something that comes out of a box when you’re on a flight to a tropical destination. And NOT in first class.

After a couple of questions I was able to find out it was cottage pie she so desperately wanted me to make! It really has become her favorite meal, and whenever we are having mashed potatoes it goes without saying that there will be cottage pie the next day.

Sometimes I even have to make mashed potatoes just for this dish – I don’t mind, because I see how much she loves it. I’ve tried several recipes and this one never fails. I would highly recommend making a double batch – you’re going to want to have some leftovers for lunch the next day!

Quick Tip: Use ground turkey, for a leaner option.

To Make this Recipe You’Il Need the following ingredients:

Stupendous Cottage Pie Recipe

This is one of those meals that never goes out of style. Our mothers made it, our grandmothers made it and probably their mothers, too.

It’s inexpensive, makes use of your leftovers, and you can hide all kinds of things from the fridge in this pie! I like to grate all those tiny little pieces of cheese and add them into the mashed potatoes before spreading them on top of the meat mixture. And if you happen to have some bacon – oh, my, goodness. Bacon makes everything better and this dish is no exception! Crumble it to pieces and sprinkle on top – you won’t be sorry!


Mashed potatoes:

  • 1 1/2 lb potatoes, peeled and cubed (russet recommended)
  • 1/4 cup Borden half-and-half
  • 2 Tbsp Land O’ Lakes unsalted butter
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1 large egg yolk


  • 2 Tbsp oil
  • 1 cup yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 cloves garlic, minced
  • 1 1/2 lb ground beef (or turkey)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp Gold Medal all-purpose flour
  • 2 tsp tomato paste
  • 1 cup Swanson chicken broth
  • 1 tsp Worcestershire sauce
  • 1 tsp fresh thyme, chopped
  • 1/2 cup corn kernels (optional)
  • 1/2 cup English peas (optional)


  • Preheat oven to 400 F.
  • Boil potatoes until tender. Drain when done.
  • Meanwhile, heat oil in a large pan over medium-high. Sauté onions and carrots for 3 minutes. Add garlic and sauté another 30 seconds. Add the ground beef, salt, and pepper and cook for about 3 more minutes, or until cooked through.
  • Stir in the flour and cook for another minute. Add the tomato paste, chicken broth, Worcestershire, and thyme. Bring to a boil, cover, lower heat and simmer for 10 minutes, or until sauce is slightly thickened. Adjust seasoning if needed.
  • In the meantime, mash potatoes with half-and-half, salt and pepper, and egg yolk.
  • Stir corn and peas into meat mixture, if using. Pour mix into an 11×13” baking dish. Top with mashed potatoes, smoothing flat with a rubber spatula (try to get a nice seal around the edges).
  • Bake for 25 minutes, or until potatoes start to brown. Allow to rest 15 minutes before serving.

Quick tip: Try making this with mashed sweet potatoes for a whole new flavor!



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