41 Ratings
  • 5 star values: 17
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 2

This is a delicious potato and meat pie topped with bubbly cheese. We love this pie that my wife surprised me with one night. She used to make it back home in Ireland.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Place the potatoes in a pot with enough water to cover. Bring to a boil and cook until tender. Drain and mash with desired amounts of milk and butter. Set aside.

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  • While the potatoes are cooking, crumble the ground beef into a large skillet over medium heat. Add onion and garlic; cook and stir until meat is no longer pink.

  • Preheat the oven to 400 degrees F (200 degrees C). Melt the margarine in a small pan. Stir in the flour. Cook and stir over medium heat until dark brown, about 10 minutes. Let cool off the heat then gradually stir in the consomme, ketchup and browning sauce until smooth. Set over medium heat and simmer until thick.

  • Stir the sauce into the ground beef and transfer to a casserole dish. Top with mashed potato, then sprinkle the cheese over the potato.

  • Bake for 15 to 20 minutes in the preheated oven, until potatoes are toasted and cheese is melted.

Nutrition Facts

967 calories; 44.6 g total fat; 138 mg cholesterol; 671 mg sodium. 94.6 g carbohydrates; 47.6 g protein; Full Nutrition


Reviews (33)

Read All Reviews

Most helpful positive review

Rating: 5 stars
05/23/2008
sooo yummy!! I really love this recipe. I have been making it for everyone I know. Not only is it easy to make if you put cheese on top it is the most beautiful sight-----a keeper for sure!!
(35)

Most helpful critical review

Rating: 1 stars
03/08/2010
The Irish call Cottage Pie Shepherd's pie and they bung any kind of meat in it although a traditional Shepherd's Pie is made with lamb and a Cottage Pie with beef. Nuff said. I'm just rating this on the basis of the recipe. It needs peas and carrots big time and I'd leave out the part with the flour margarine ketchup consomme and especially the browning sauce you shouldn't need it. Use the consomme (or beef stock) by all means and a touch of flour to thicken but I normally simmer everything until the sauce thickens it's very important not to have too much moisture in the filling as it'll rise to the top while cooking and ruin the mashed spuds. Use a bit of tomato puree and some herbs if you're feeling adventurous I use thyme rosemary and parsley but they aren't everyone's cup of tea so use accordingly and don't forget the Worcester sauce (ONLY from Lea and Perrins!!!) and a teaspoonful of COLEMAN'S!!! powdered mustard in the sauce now you're cooking!
(19)
41 Ratings
  • 5 star values: 17
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 2
Rating: 3 stars
08/29/2006
I'm not sure what makes this 'Irish' as traditional cottage pies - shepherd's pies are made with ground lamb cottage pies with ground beef - always have a mashed potato topping. I made the meat filling as the recipe stated but found it incredibly bland and watery. I added onion powder lots of ground black pepper Worcestershire sauce and some Bisto gravy granules. This improved it but I wish I had added some peas or green beans. Thanks anyway.
(44)
Rating: 5 stars
05/23/2008
sooo yummy!! I really love this recipe. I have been making it for everyone I know. Not only is it easy to make if you put cheese on top it is the most beautiful sight-----a keeper for sure!!
(35)
Rating: 5 stars
04/04/2006
I had to make some modifications to this recipe due to food allergies. It turned out amazing. My sauce combined 2tbs Worchestershire sauce Beef Stock 1/3 cup Basalmic vinegar seasoned salt. Thanks for the recipe.
(25)
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Rating: 1 stars
03/08/2010
The Irish call Cottage Pie Shepherd's pie and they bung any kind of meat in it although a traditional Shepherd's Pie is made with lamb and a Cottage Pie with beef. Nuff said. I'm just rating this on the basis of the recipe. It needs peas and carrots big time and I'd leave out the part with the flour margarine ketchup consomme and especially the browning sauce you shouldn't need it. Use the consomme (or beef stock) by all means and a touch of flour to thicken but I normally simmer everything until the sauce thickens it's very important not to have too much moisture in the filling as it'll rise to the top while cooking and ruin the mashed spuds. Use a bit of tomato puree and some herbs if you're feeling adventurous I use thyme rosemary and parsley but they aren't everyone's cup of tea so use accordingly and don't forget the Worcester sauce (ONLY from Lea and Perrins!!!) and a teaspoonful of COLEMAN'S!!! powdered mustard in the sauce now you're cooking!
(19)
Rating: 4 stars
03/20/2006
I left out the beef consomme since it was never mentioned in the directions and instead added a can of beef gravy to the meat and left out the ketchup and seasoning sauce. I also topped the pie with a homemade pie crust and it came out awesome! I think next time I will add the cheese before the potato since my cheese did not melt very well. Everyone loved it and the pie crust really made it. Thanks!
(15)
Rating: 2 stars
01/29/2009
This cottage pie needs vegetables. Both my husband and I did not like it. I prefer it with frozen peas green beans carrots corn and a little tomato sauce but due to the liquid from the veggies there is no need to add it. Any shredded cheese on top gives it a great taste.
(15)
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Rating: 3 stars
12/20/2006
Too soupy...I'll cut down the amout of liquid I add next time.
(13)
Rating: 4 stars
04/09/2009
I did not add beef consomme or browning sauce I did add about 2cups of water and about 2 tbls of beef bouillon to the flour paste. I added corn and peas the beef mix and it came out better than I expected.
(12)
Rating: 5 stars
02/25/2009
family favorite!
(10)