Roast Beef Cottage Pie Recipes

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ROAST BEEF COTTAGE PIE



Roast Beef Cottage Pie image

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.

Provided by Halcyon Eve

Categories     Savory Pies

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 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 2 1/2-3 cups other roast beef
salt and pepper

Steps:

  • 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.

Nutrition Facts : Calories 281.3, Fat 6.6, SaturatedFat 1.4, Cholesterol 4.4, Sodium 950.1, Carbohydrate 50.1, Fiber 6, Sugar 3.7, Protein 6.9

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