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Cottage Pie With a Thatched Roof

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Cottage Pie with a Thatched Roof
2008-07-25 Main Dish
3.1 56

This beefy pie with a thickened beef broth base is topped with mashed potatoes and cheddar cheese and baked.

  • Servings: 6


2 lb Ground Beef
1 Large Onion, diced
1 tsp Minced Garlic
¼ cup All-purpose Flour
1 tsp Italian Seasoning
2 Tbsp Chopped Fresh Parsley, if desired
2 tsp Beef Base
1½ cups Beef Broth
¼ cup Chili Sauce
¾ cup Sour Cream
½ bag Frozen Peas
½ tsp Salt, or to taste
¼ tsp Pepper, or to taste
Mashed or Shredded Potatoes, for 6
Cheddar Cheese To Sprinkle On Top


Place a large skillet over

medium heat. Crumble in beef & saute 1 min. Add onion and garlic; continue to

saute until meat is no longer pink & onion begins to brown. Drain fat. Mix in flour, herbs, & parsley. Add beef base to broth and stir in. Heat on low until thick and bubbly. Stir in chili sauce, sour cream, and peas. Salt & pepper to taste. Lower heat & simmer for 10 minutes, stirring, until some of the liquid has been absorbed.

Spoon mixture into a 9-inch pie plate or individual baking crocks. Scoop or spread mashed or shredded potatoes over beef filling. Bake at 350 degrees F for 30 minutes, until top is golden and beef filling is bubbly. Sprinkle with grated Cheddar cheese & chives for a thatched roof. Heat until cheese melts.

Helpful Tips:

I got this idea from a teahouse in Wales and made up my own recipe when I got home. We serve this to lunch and dinner guests at the Blue Belle Inn in St. Ansgar, IA. If you want a "leaky roof" instead of a thatched roof, slice two leeks and cover with water and boil for 5 min. When tender, drain, and stir leeks into potatoes before topping pies.