Cottage Pies

Photo: psfreeman

Individual Shepherd's Pies: The unbaked pies can be refrigerated for up to 2 days; add 10 minutes to the baking time. Recipe by Kate Merker, January 2010; from the Real Simple website:

Yield: 4 servings
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  • 1 1/2 pound(s) Yukon Gold potatoes (about 4), peeled and cut into 2-inch pieces
  • Kosher salt and black pepper
  • 1/2 cup(s) whole milk
  • 2 tablespoon(s) unsalted butter
  • 1 tablespoon(s) olive oil
  • 1 pound(s) ground beef
  • 1/3 cup(s) ketchup
  • 1 tablespoon(s) Worchestershire sauce
  • 1 1/2 cup(s) frozen peas and carrots


  1. 1. Heat oven to 425° F. Place the potatoes in a large pot and add cold water to cover.
  2. 2. Bring to a boil and add 1 teaspoon salt. Reduce heat and simmer until just tender, about 15 minutes. Drain the potatoes and return them to the pot.
  3. 3. Add the milk, butter, and ¼ teaspoon each salt and pepper to the potatoes and mash.
  4. 4. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until browned, 5 to 6 minutes.
  5. 5. Stir in the ketchup, Worcestershire sauce, ½ teaspoon salt, and ¼ teaspoon pepper. Add the peas and carrots.
  6. 6. Transfer the beef mixture to 4 individual baking dishes and top with the mashed potatoes. Bake until golden brown, 15 to 20 minutes.
March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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