After listening to my husband's friend Paul talk about his wonderful cottage pie recipe I had to give it a try. I listened closely to what he was saying and wrote the recipe down as soon as I got home. I hope I didn’t forget anything, but I can’t imagine that I did.
This recipe turned out perfect! I don’t know that there would have been anything else I could have done to make any better! It’s hard to top perfection! After all Paul is English so I suppose he would know how to make a rockin’ cottage pie!
This recipe is terribly easy! You could certainly make this in advance as a freezer meal, or even make the meat and mashed potatoes up ahead of time and have everything ready to throw together as a quick and easy meal.
We all loved this recipe! It definitely takes comfort food to a whole new level!!
- 1 Bell Pepper diced
- 1 Onion diced
- 1lb. Ground Beef
- 3 Cloves of Garlic
- Salt and Pepper to tastes
- 1 Can Campbell’s Chunky Vegetable Soup (Hearty Soup not the condensed)
- 1 tbsp. Montreal Steak Seasoning
- 1 pound of potatoes peeled, diced, boiled, and mashed
- 1 cup cheddar cheese.
Directions:
- Bring a pot of cold water to a boil.
- To the boiling water add peeled and diced potatoes boil until the potatoes are fully cooked, drain, and mash.
- Add salt, pepper, and sour cream if desired to the mashed potatoes. (I did to make the potatoes creamy)
- In a skillet add ground beef, bell pepper, onion, and garlic, cook until meat is browned then drain off excess grease.
- To the ground beef add Montreal Steak Seasoning, salt and pepper, and mix together well.
- To a baking dish ( I used 2 ½ quart baking dish) add the ground beef mixture, top the ground beef mixture with Campbell’s chunky Vegetable Soup be sure to spread out evenly
- Over the vegetable soup add mashed potatoes, and spread out evenly.
- Top the cottage pie with shredded cheddar cheese.
- Bake on 350 for 20-30 minutes until the cottage pie is bubbling.
- Allow to set for about 5 minutes before serving.
