Cottage Pie

Cottage Pie
  • 4 servings
  • 0:20 Preparation
  • 0:35 Cooking
  • 0:55 Total Time


Add all
  • potato topping:

  • 4

    medium potatoes, peeled and coarsely chopped

  • 1 Tbsp.
    (15 mL)


  • salt and pepper

  • grated cheddar cheese to taste

  • filling:

  • 3

    medium carrots, sliced lengthways

  • 4 Tbsp.
    (60 mL)

    olive oil

  • 1

    medium red onion, chopped fine

  • 1 lb
    (454 g)

    ground beef

  • 1

    small can mushroom soup


Preheat oven to 350°F (180°C).

Cook potatoes in a pot of boiling salted water. Drain, reserving cooking liquid.

Mash potatoes. Add butter and a little cooking liquid for smooth, fluffy mash. Season with salt and pepper, and stir in cheese to taste. Set aside.

Add carrots to a pot of cold water, bring to a boil and cook briefly. Drain and set aside.

In a skillet over medium heat, fry onion in hot oil.

Add meat and cook. Drain off excess cooking juices, if any.

Stir in mushroom soup.

Transfer the meat mixture to a baking dish, cover with sliced carrots and top with mashed potatoes.

Bake some 15 minutes and then broil until potato topping is golden brown.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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