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gully creek COTTAGE PIE


  • 4 large potatoes peeled and cubed
  • 1 tablespoon butter
  • 1/2 cup shredded Cheddar cheese
  • salt and pepper to taste
  • Garlic powder rosemary, chives
  • mixed vegetables frozen
  • 1 /4 c. onion chopped
  • 1 pound lean ground beef
  • 2 tablespoons all-purpose flour. Can sub with GF All purpose blend
  • 1 tablespoon ketchup
  • 3/4 cup beef broth
  • 1/4 cup shredded Cheddar cheese


  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
  • Drain and mash.
  • Mix in butter, finely chopped onion.
  • Season with salt and pepper to taste; rosemary & chives and set aside.
  • Preheat oven to 375 degrees F (190 degrees C.)
  • Add ground beef and onion and cook until well browned.
  • Pour off excess fat, then stir in flour and cook 1 minute.
  • Add ketchup, beef broth, and veggies.
  • Bring to a boil, reduce heat and simmer for 5 minutes.
  • Spread the ground beef mixture in an even layer on the bottom of a 2 quart casserole dish.
  • Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
  • Bake in the preheated oven for 20 minutes, or until golden brown.