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Cottage Pie


  • 1 lbs ground beef 

  • 2 tablespoons olive oil

  • 1 large onion

  • 2 cups chopped carrots

  • 1 cup chopped celery

  • 1 turnup skinned & chopped

  • 2 cups of broccoli crowns

  • ½ teaspoon black pepper

  • 1 teaspoon salt

  • 1 tablespoon worcestershire sauce

  • 1 tablespoon chives

  • 1 clove garlic

  • 1 tablespoon cornstarch

  • 1 package brown gravy mix

  • 5-6 potatoes

  • 3 tablespoons olive oil

  • ½ teaspoon black pepper

  • 2 tablespoons of salt


  1. Boil the potatoes peeled ( or not if you like the skins) set aside and let cool

  2. Brown the ground beef and cook all the way though.  You will want to remove it from the pan and set aside.

  3. In the same pot you used for the ground beef add 2 tablespoons of olive oil and the garlic.  Cook it until the garlic becomes aromatic (about 2-3 minutes) then add the onions, carrots, and celery. Cook this until the onions are transparent and soft.

  4. Add the turnup and the salt & pepper. Cook for 5 more minutes. Then add the Worcestershire sauce & the ground beef back in.  

  5. Next add the gravy package and stir thoroughly.   Then make a cornstarch slurry by adding the cornstarch to some water ( you may use very little or some more based on how saucy you want your cottage pie to be.

  6. In a casserole dish spread out the broccoli then cover with the mixture.

  7. Mash the potatoes and add 3 tablespoons of olive oil pepper and salt. Then gently scoop potatoes onto the casserole dish evenly spaced over the pie filling.  Use a fork to spread the potatoes and cover completely.

  8. Back on top rack of oven at 375 degrees for 45 minutes

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