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Cottage Pies

Cottage Pies
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 425° F. Place the potatoes in a large pot and add cold water to cover.
  2. Bring to a boil and add 1 teaspoon salt. Reduce heat and simmer until just tender, about 15 minutes. Drain the potatoes and return them to the pot.
  3. Add the milk, butter, and ¼ teaspoon each salt and pepper to the potatoes and mash.
  4. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until browned, 5 to 6 minutes.
  5. Stir in the ketchup, Worcestershire sauce, ½ teaspoon salt, and ¼ teaspoon pepper. Add the peas and carrots.
  6. Transfer the beef mixture to 4 individual baking dishes and top with the mashed potatoes. Bake until golden brown, 15 to 20 minutes.
By January, 2010

Nutritional Information

  • Per Serving
  • Calories 469Calories From Fat 175
  • Protein 29g
  • Carbohydrate 44g
  • Sugar 9g
  • Fiber 4g
  • Fat 20g
  • Sat Fat 8g
  • Calcium 72mg
  • Iron 5mg
  • Sodium 759mg
  • Cholesterol 87mg
What does this mean? See Nutrition 101 .

Quick Tip

Stocked refrigerator
The unbaked pies can be refrigerated for up to 2 days; add 10 minutes to the baking time.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.