My Cottage Pie (A.K.A. Shepherd'S Pie) Recipe

Name: My Cottage Pie (A.K.A. Shepherd'S Pie)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large potatoes; 1 medium onion; 2 medium carrots; 2 cups shredded cabbage; 2 cups crushed tomatoes; 1 lb lean ground beef; 1 tablespoon vegetable oil (optional); 1 tablespoon Worcestershire sauce; 1/2 teaspoon oregano; 1/2 teaspoon savory; 1/2 teaspoon ground cumin; 1/2 teaspoon ground celery seed; 1 tablespoon dried chives (use 1/4 cup minced fresh chives if you can get them); 1/4 cup butter; 1/2 cup buttermilk; salt and pepper; paprika

Servings: persons

4 large potatoes
1 medium onion
2 medium carrots
2 cups shredded cabbage
2 cups crushed tomatoes
1 lb lean ground beef
1 tablespoon vegetable oil (optional)
1 tablespoon Worcestershire sauce
1/2 teaspoon oregano
1/2 teaspoon savory
1/2 teaspoon ground cumin
1/2 teaspoon ground celery seed
1 tablespoon dried chives (use 1/4 cup minced fresh chives if you can get them)
1/4 cup butter
1/2 cup buttermilk
salt and pepper
paprika

1
Scrub the potatoes and peel them if you wish--I don't.
2
Cut them into chunks and boil them until tender.
3
Meanwhile, peel and chop the onion.
4
Peel and grate the carrot.
5
Wash and chop the cabbage.
6
In a large cast iron skillet, cook the ground beef until it is browned and no pink remains. Use the oil if the beef is very lean and inclined to stick.
7
Remove it to a deep casserole using a slotted spoon.
8
If there is more than a tablespoon of fat left in the skillet, drain most of it off.
9
Saute the onion in the remaining fat, then add the carrots, cabbage, and crushed tomatoes.
10
Add all the seasonings and simmer until everything is getting soft--just a few minutes.
11
Put the veg in the casserole and stir them up with the meat.
12
Drain the potatoes and mash them with the butter and buttermilk.
13
Season lightly with salt and pepper.
14
Spread these over the meat and veg mix in the casserole.
15
Sprinkle a little paprika over top, if you like.
16
This can be baked at once or refrigerated for up to 2 days (well sealed!). Bake at 350u00b0F.
17
The time will depend on whether it goes in hot or cold; 45 minutes if it goes in warm (at once) or 1 1/2 hours if it is chilled.

756

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 large potatoes, 1 medium onion, 2 medium carrots, 2 cups shredded cabbage, and more.

Yes, My Cottage Pie (A.K.A. Shepherd'S Pie) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

My Cottage Pie (A.K.A. Shepherd'S Pie)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions