Go Back
–+ servings
Print

Cottage Pie

A hearty beef version of Shepard's Pie

Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8 Servings

Ingredients

  • 2 tbsp olive oil
  • 1.5 pounds beef stew meat
  • 1 medium onion diced
  • 3 cups carrots diced
  • 1 cup diced celery
  • 4 cups water
  • 1 tbsp worchestershire sauce
  • 2 tsp salt or to taste
  • 1/2 tsp ground black pepper or to taste
  • 1/4 tsp thyme
  • 1 1/2 cups frozen peas

Gravy thickening

  • 1/2 cup flour
  • 1 cup water
  • 1 tsp salt

Potato Topping

  • 6 cups mashed potatoes
  • 1 egg whipped

Instructions

  1. In oven proof deep skillet or dutch oven add olive oil and beef stew meat.  Cook over medium heat until well browned.

  2. Add onions and cook until softened.

  3. Add carrots, celery, salt, pepper, thyme, worchestershire sauce, and water.  Cover and simmer for 2 hours or until meat is tender.

  4. Add flour, water, and salt into a shaker and shake well.  If you don't have a shaker you can whip it together with a whisk.

  5. Reduce mixture to slow simmer. While stirring continuously, slowly stream and stir in flour water mixture until gravy is quite thick.  Cook an additional two minutes after gravy is thickened.

  6. Stir in frozen peas.

  7. Spread mashed potatoes over the top of meat mixture, sealing around the edges. Brush top of potatoes with whipped eggs.

  8. Bake for 35-40 minutes in a 400 degree oven or until potatoes are browned on top.