Cottage Pie


- 1 tbsp. vegetable oil
- 18 oz. lean ground beef
- 1 onion, chopped
- 1 garlic clove, minced
- 4 oz. mushrooms, sliced
- 1 large zucchini coarsely grated
- 1 large carrot, coarsely grated
- 1 cup beef or vegetable broth
- Salt and freshly ground black pepper
- 1 lb. russet potatoes, peeled and cut into chunks
- 1 lb. sweet potatoes, peeled and cut into chunks
- 3 oz. Londoner Cheddar Cheese, shredded (about 3/4 cup)

Serves: 4
Prep Time: 20 minutes
Cook Time: 50 minutes


Preheat the oven to 375°F.  

In a large skillet, heat oil over medium heat. Add beef and cook until no longer pink, breaking it up with a spoon as it cooks. Add onion and garlic; cook for 2-3 minutes, stirring occasionally. Add mushrooms, zucchini and carrot. Pour in broth and stir well. Bring to a boil, reduce heat and simmer for about 20 minutes or until most of the liquid has evaporated. Season with salt and pepper.

While ground beef mixture is cooking, in a large saucepan, cover russet and sweet potatoes with cold water and salt lightly. Bring to a boil, reduce heat and simmer for 10-15 minutes or until potatoes are tender. Drain potatoes and mash. Season with salt and pepper.

Spoon ground beef mixture into a 2-quart baking dish or 4 individual baking dishes. Top with mashed potato mixture and sprinkle cheese evenly on top. Bake for 20-25 minutes or until piping hot and golden brown.

Cook's Tip: Make a vegetarian version by using a vegetarian ground beef substitute, making sure that you use vegetable stock.


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Evanston, IL 60201