My Cottage Pie (A.k.a. Shepherd's Pie)

Recipe by Jenny Sanders
READY IN: 1hr 15mins




  • Scrub the potatoes and peel them if you wish--I don't.
  • Cut them into chunks and boil them until tender.
  • Meanwhile, peel and chop the onion.
  • Peel and grate the carrot.
  • Wash and chop the cabbage.
  • 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.
  • Remove it to a deep casserole using a slotted spoon.
  • If there is more than a tablespoon of fat left in the skillet, drain most of it off.
  • Sauté the onion in the remaining fat, then add the carrots, cabbage, and crushed tomatoes.
  • Add all the seasonings and simmer until everything is getting soft--just a few minutes.
  • Put the veg in the casserole and stir them up with the meat.
  • Drain the potatoes and mash them with the butter and buttermilk.
  • Season lightly with salt and pepper.
  • Spread these over the meat and veg mix in the casserole.
  • Sprinkle a little paprika over top, if you like.
  • This can be baked at once or refrigerated for up to 2 days (well sealed!). Bake at 350°F.
  • 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.