Cottage Pie

“In college, my best friend Alvin, received a cookbook from his roommates for his birthday. One night they decided to cook something from it and invite a few people over. While out buying the ingredients, Safeway had carrots on sale: 10 pounds for $10. Well, instead of buying 1 pound for $1, they bought the entire 10 pounds! At the end of the night they still had 10 pounds minus 2 carrots left and started asking what other things they could make with the leftover carrots. Unfortunately, I didn’t have a carrot cake recipe in my arsenal at the time. They did a great job on this recipe that night though! I was very proud.” – April Ferre

Cottage Pie

Course: Main Courses – Beef, Main Courses – Casseroles
Cuisine: English


  • 2 Tablespoons Olive Oil
  • 1 Large Onion Chopped
  • 2 Carrots Diced
  • 2 Stalks Celery Diced
  • 2 Pounds Ground Beef
  • 3 Tablespoons Flour
  • 1 1/2 Cup Beef Stock
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Worcestershire Sauce
  • 2 Tablespoons Tomato Sauce
  • 1 Tablespoon Tomato Paste
  • 2 Bay Leaves
  • 2 Teaspoons Italian Parsley Chopped
  • 5 Medium Potatoes Diced
  • 1 Pound Parsnips Diced
  • 2 Tablespoons Butter
  • About 1/2 Cup Milk
  • Salt To Taste


  • Heat oil in large fry pan. Over medium heat, cook onion, carrot and celery until softened and lightly colored, stirring occasionally.
  • Add ground beef and cook through. Stir in flour and cook a few minutes longer.
  • Add beef stock, soy sauce, Worcestershire sauce, tomato sauce, tomato paste and bay leaves. Turn heat down and simmer for 30 minutes, stirring occasionally.
  • Remove from heat. Remove bay leaves and add parsley.
  • For topping, boil potatoes and parsnips in salted water until cooked through. Drain. Return to pan and mash with butter and milk, adding salt to taste.
  • Preheat oven to 350 degrees and lightly grease and oven proof dish. Spoon filling into dish and spread topping over, fluffing with a fork.
  • Bake for 25 minutes or until golden. Garnish with a little extra chopped parsley, if desired. Serves 6 to 8.

2003 Recipe – Alvin Wong