cottage pie

Recipe type: main dish
Prep time: 20 mins
Total time: 80 mins

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see .


6 large potatoes

½ pound (230 gr) green peas

2 carrots, chopped

3 celery sticks, chopped

2 ears corn (optional), kernels only,

fresh or frozen

1 pound (450 gr) ground beef

1 onion, chopped

2 garlic cloves, finely minced

1 tsp (5 gr) dried thyme

1 cup (230 ml) milk, warm

¼ cup (60 gr) flour

2 cups (470 ml) beef broth

2 tbsp (30 ml) worcestershire sauce

1 tbsp (15 ml) vegetable oil

2 tbsp (30 gr) butter

salt and pepper


In a medium sized pot filled with water boil the potatoes until soft. While hot, mash the potatoes and stir in the butter and milk. Season with salt and pepper. Set aside but keep warm.

In a large skillet heat the oil and sauté the onions, celery and carrots until softened. Add the garlic and sauté 1 more minute. Add the beef and cook until browned.

Add the flour and stir well so the vegetables and beef absorb the flour. Slowly pour in the Worcestershire sauce, thyme, beef broth, peas and corn. Bring to a simmer for about 5 minutes.

Grease a 9×13 inch (23x33cm) baking dish. Spread out the beef mixture. Top with the mashed potatoes making sure to completely cover the beef. Bake at 4000F (2000C) for 40 minutes. Serve hot.

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