Roast Beef Cottage Pie Recipe #202348
Cottage Pie is like Shepherd's Pie but with beef instead of lamb or mutton. I made this up to use leftover roast beef from Christmas. The roast was a prime rib, which made for a delicious pie, but other cuts will do. I wouldn't use chuck, but round or rump or sirloin roast should be fine, so long as it's not too tough a cut. Amounts are approximate; this isn't meant to be a very precise recipe. Times also are approximate.
by Halcyon Eve
45 min | 15 min prep
SERVES 6 -8
- 6 cups leftover mashed potatoes, warmed
- 1 (1 1/4 ounce) packet brown gravy mix
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- granulated garlic
- 1 (12 ounce) bag frozen mixed vegetables (I used a blend of petite peas, corn, green beans, and baby carrots)
- 2 1/2-3 cups chopped leftover round tip roast or other roast beef
- salt and pepper
- Preheat oven to 375* F.
- Press about 2/3 of the potates into the bottom and up the sides of a 2 1/2-3 qt baking dish. Set aside remaining potates.
- Prepare gravy according to package directions; set aside.
- Meanwhile, heat olive oil in a large skillet and saute onion and granulated garlic until onion is tender and just beginning to turn golden.
- Add frozen vegetables and saute until just warmed, about 5-6 minutes. Add beef and saute 2-3 minutes longer. Add gravy, mix together well, and heat until bubbling.
- Pour beef mixture into potato shell. Carefully spread remaining potatoes over the top (if very full, you can place the baking dish on a cookie sheet to catch drips if it bubbles over).
- Bake at 375* F for 25-30 minutes or until top is turning golden and filling is hot. Serve immediately.
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5 stars