Cottage Pie (beef instead of lamb, so not Shepherd’s Pie)

Made with things I wanted/needed to use up in my kitchen.


1 lb ground beef

1 10 oz bag frozen onion/carrot/celery blend

1 10 oz bag frozen peas

1 10 oz bag frozen corn

1 14.5 oz can beef broth

1 6 oz can tomato paste

1.5 tbsp Worcester sauce

Salt & pepper to taste

Garlic powder to taste

Onion powder to taste

Dry thyme to taste


4 large potatoes or 8 small potatoes 

1 stick butter

Milk as needed

Garlic powder to taste

Salt to taste

Shredded cheese


Brown ground beef on medium heat. Drain and set aside. 

In same skillet, add a little olive oil, still on medium heat. Once the oil is heated, add frozen veggies (corn/carrot/celery blend, peas, corn). Place lid on top to help cook faster. Stir occasionally. 

While the frozen veggies cook, peel and quarter the potatoes. Add to salted water in pot and set to boil. (Lower heat to simmer to prevent bubbling over.)

Back to the veggies. Add your ground beef, then the beef broth, Worcester sauce, tomato paste, and seasonings (salt, pepper, garlic powder, onion powder) to taste. Stir until well mixed. Leave lid off and allow liquid to cook down, stirring occasionally. 

When a fork easily pierces the potatoes, drain water. Add butter to potatoes and let the butter melt almost entirely, then begin mashing. Add milk as needed. Salt well, and add garlic powder to taste. (I like to mix with a whisk after mashing.)

In casserole dish, add filling. Top with mashed potatoes. Sprinkle shredded cheese on top. 

Optional: Use broiler to crisp cheese and add some browning on top. 


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