Cottage Pie

image :  Cottage Pie


  • 1 tablespoons canola oil
  • 2 cups diced onion
  • 8 garlic cloves, minced
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 2 lbs (1kg) lean ground beef
  • 1 1/2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1/2 cup red wine
  • 5.5 oz (156ml) tomato paste
  • 1 tablespoon Worcestershire sauce
  • good pinch of salt and freshly ground pepper
  • 2 teaspoons chopped fresh rosemary
  • 1/2 cup frozen green peas
  • Potato Topping

  • 2 lbs (1kg) potatoes, chopped
  • salt
  • 1/4 cup sour cream
  • 2 tablespoons butter
  • 2 tablespoons creamed horseradish
  • 2/3 cup grated cheddar cheese


Heat oil in large pot or Dutch oven over medium-high heat. Add onion, garlic, celery and carrots and cook for about 5 minutes or until softened. Add beef and cooked until browned. Add flour and cook for 1 minute.

Stir in remaining ingredients, except peas. Cook, uncovered, stirring occasionally, for 20 to 30 minutes or until thickened. Spoon mixture into large, greased casserole dish.

To make the potato topping, place potatoes in large saucepan, cover with water. Add a pinch of salt. Cook, partially covered for about 15 minutes or until cooked; drain well. Mash potatoes with a potato masher. Add sour cream, butter and horseradish. Stir with fork until smooth. Spread over ground beef. Sprinkle with cheese. Bake in 375°F (190°C) oven for about 20 minutes or until the top is golden-brown.

Serves 6 to 8.