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Cottage Potpie

While traveling in England, I received this recipe from a friend who owns and operates a tearoom. When I returned home, I began relying on the recipe often and even gave it to another friend who also runs a restaurant.—Elvadine Behrmann, Belleville, Illinois
  • Total Time
    Prep: 45 min. Bake: 30 min.
  • Makes
    6 servings


  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) beef broth
  • 1-1/2 pounds ground beef
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon each dried oregano, thyme and parsley flakes
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon rubbed sage
  • 2 cups hot mashed potatoes (prepared with milk and butter)


  • In a saucepan, combine onion, carrots, garlic and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Drain, reserving liquid to make gravy if desired. in a skillet, cook beef over medium heat until no longer pink; drain. Add tomato sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add reserved vegetables and mix well. Transfer to a greased 2-qt. baking dish. Top with mashed potatoes. Bake, uncovered, at 350— for 30 minutes or until potatoes are lightly browned. If desired, make gravy with reserved vegetable liquid; serve with potpie.

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