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My Cottage Pie (a.k.a. Shepherd’s Pie) Recipe

August 22nd, 2013 by alice  Tags: , , | Print This Post Print This Post

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


  1. 4largepotatoes
  2. 1mediumonion
  3. 2mediumcarrots
  4. 2cups shreddedcabbage
  5. 2cupscrushed tomatoes
  6. 1lblean ground beef
  7. 1tablespoonvegetable oil (optional)
  8. 1tablespoonworcestershire sauce
  9. 1/2teaspoonoregano
  10. 1/2teaspoonsavory
  11. 1/2teaspoonground cumin
  12. 1/2teaspoonground celery seed
  13. 1tablespoondried chives(use 1/4 cup minced fresh chives if you can get them)
  14. 1/4cupbutter
  15. 1/2cupbuttermilk
  16. salt and pepper
  17. paprika


  1. Scrub the potatos, and peel them if you wish- I don’t.
  2. Cut them into chunks and boil them until tender.
  3. Meanwhile, peel and chop the onion.
  4. Peel and grate the carrot.
  5. Wash and chop the cabbage.
  6. 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.
  7. Remove it to a deep casserole using a slotted spoon.
  8. If there is more than a tablespoon of fat left in the skillet, drain most of it off.
  9. Saute the onion in the remaining fat, then add the carrots, cabbage, and crushed tomatoes.
  10. Add all the seasonings and simmer until everything is getting soft– just a few minutes.
  11. Put the veg in the casserole and stir them up with the meat.
  12. Drain the potatos and mash them with the butter and buttermilk.
  13. Season lightly with salt and pepper.
  14. Spread these over the meat and veg mix in the casserole.
  15. Sprinkle a little paprika overtop, if you like.
  16. This can be baked at once or refrigerated for up to 2 days (well sealed!) Bake at 350°F.
  17. 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.

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