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Traditional Cottage Pie Recipe

My sister-in-law Lori prepared this awesome Irish Cottage Pie for our Brooklyn book club party. There wasn’t a bite left and she kindly shared her recipe with me.

Prep: 1 hour | Cook: 30 minutes | Serves: 8

Cottage Pie


  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 clove garlic, crushed
  • 2 medium carrots, chopped
  • 1 pound ground beef
  • 1 14.5 ounce can of chopped tomatoes
  • 2 tablespoons tomato paste
  • 3 cups beef stock
  • 1 teaspoon dried mixed herbs (your favorite combination)
  • dash Worcestershire sauce
  • salt and freshly ground black pepper to taste
  • 1 pound potatoes, peeled and diced
  • 2 teaspoons Dijon mustard
  • 1/2 cup butter
  • 4 tablespoons milk


  1. Preheat the oven to 375°F.
  2. Heat the olive oil in a large frying pan over medium high heat. Add the onion, garlic and carrot and cook over a medium heat until soft. Add the ground beef and cook until brown.
  3. Add the chopped tomatoes, tomato paste, beef stock, mixed herbs and Worcestershire sauce. Season to taste with salt and pepper. Cover and simmer for 30 minutes.
  4. Meanwhile, boil the potatoes in water until soft. Drain and mash with the mustard, butter and milk. Season with salt and pepper to taste.
  5. Spoon the beef/vegetable mixture into a casserole dish. Top with the mashed potatoes and bake for 30 minutes until golden brown.

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