Cottage Pie VI

Total Time
1hr 10mins
Prep
30 mins
Cook
40 mins
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Ingredients

Nutrition

Directions

  1. Sauté onions, celery and carrots in unsalted butter or margarine in large skillet just until tender.
  2. Combine with roast beef, gravy and spices and simmer slowly for about 20 minutes.
  3. Be sure to remove bay leaves.
  4. Mixture should be thicker than stew but neither too dry nor too runny.
  5. Add more gravy if necessary.
  6. Put approximately ¾ cup hot beef mixture into small, round casserole dish.
  7. Cover to edges with mashed potatoes, smoothing with knife.
  8. Mark with tines of fork.
  9. Sprinkle middle with approximately 2 tablespoons grated cheddar.
  10. Place under broiler until lightly browned or bake in 350°F oven for 15 minutes.
  11. Garnish with fresh parsley.
Most Helpful

5 5

I really enjoyed this! Made using some slightly tough leftover roast beef. Used the juices from the roast for the gravy. I used less salt. Good use of leftovers!

4 5

This was good and easy to make. It's been snowing so I had to make some subs in this recipe because of what I had on hand. I used ground beef instead of beef and didn't add the celery. I used corn instead of carrots. I cut back on the salt to a half a teaspoon. We all enjoyed this but thought it was just a bit too much garlic powder. I think I would cut it in half next time. This had really good flavor just a bit too much garlic for our tastes.

5 5

I'd comment, but my keyboard broke when my head fell on it when I passed out from pure, nearly orgasmic joy. Made for Under Cover Photos.