Cottage Pie Recipe


1 large onion, chopped
2 medium carrots, chopped 2 to 3 cloves garlic, minced 1 (14 1/2 ounce) can beef broth
1 1/2 lbs ground beef
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon parsley flakes
1/2 teaspoon dried rosemary
1/2 teaspoon rubbed sage
2 cups hot mashed potatoes (prepared with milk and butter)


In a saucepan, combine onion, carrots, garlic and broth.
Bring to a boil; reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Drain, reserving liquid to make gravy, if desired. In a skillet, cook beef until browned; drain. Add tomato sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Add reserved vegetables and mix well. Transfer to a greased 2-quart baking dish. Top with mashed potatoes.
Bake, uncovered, at 350 degrees for 30 minutes or until potatoes are lightly browned. If desired, make gravy with reserved vegetable liquid; serve with pie.

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