Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Some canned beef broths might contain gluten. Check the package or consider an alternative such as homemade. Lea & Perrins Worcestershire sauce is gluten-free.


"Food is the most primitive form of comfort.

-Sheilah Graham, Gossip columnist

The refrigerator light goes on...

Cottage Pie is essentially the same as Shepherd's Pie. Cottage Pie is made with beef and Shepherd's Pie with lamb (makes sense). This is English comfort food at its best: a delicious warm stew topped with mashed potatoes. What could be better?

Potato Ricer

Potato ricers are like big garlic presses (or maybe its that garlic presses are like small potato ricers).  There is a chamber usually large enough to hold one or two small boiled potatoes and, using levering action, the attached plunger squeezes the potato through small holes in the bottom of the chamber.  It is called a ricer because the potatoes that are forced through resembles rice.  

Most potato ricers have interchangeable plates with different size holes.  If yours does, make sure that you disassemble and clean them as soon after use as possible. Dried potato starch is much like glue and getting it apart later will be difficult.  

The ricer that my mom had when I was growing up was made from cast aluminum but you can find chromed steel or stainless steel on the market as well.  I have one that is made of plastic that I especially like.  It came with three discs.  


Cottage Pie

Servings = 2 | Serving size =one pie (about 3 cups)

Cooking Time = 90 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.

This recipe does make good leftovers. Reheat gently.

3 quarts water
8 ounces yukon gold potatoes (peeled)
1 tsp olive oil
1 small onion (diced)
12 ounces 95% lean ground beef
2 tsp cornstarch
1 large carrot (peeled and diced)
1 rib celery (diced)
1 Tbsp tomato paste
1/4 tsp salt
1 Tbsp Worcestershire sauce
1 cup low sodium beef broth
2 tsp unsalted butter
2 Tbsp non-fat buttermilk
2 Tbsp 2% milk
fresh ground black pepper (to taste)

Place the water in a large stock pot over high heat.

Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.

Cook the potatoes about 15 20 minutes until slightly soft in the middle. They should give when squeezed.

Preheat the oven to 300F.

While the potatoes are cooking, place the olive oil in a medium sauce pan over medium heat. Add the onions and cook for about 3 minutes until they begin to soften.

Add the ground beef and cook, stirring frequently, until browned.

Sprinkle the cornstarch over the ground beef and stir in. Add the carrot, celery, tomato paste, salt, Worcestershire sauce and beef stock. Stir, cover and place the pot in the oven.

When the potatoes are done, remove from heat and drain the water. Pass the potatoes through a ricer or mash gently with a fork until smooth.

Add butter, buttermilk, milk and 1/8 salt and stir in. Add ground black pepper to taste.

After an hour of cooking in the oven, remove the beef and divide between two bowls (you can make this in one pyrex dish also). Top with the potatoes and return to the oven. Bake for about 10 minutes and serve.

Nutrition Facts

Serving size = one pie (about 3 cups)

Servings = 2


Amount Per Serving

Calories 425 Calories from Fat 117
  % Daily Value
Total Fat 13g 20%
    Saturated Fat 6g 29%
    Monounsaturated Fat 6g
    Trans Fat 0g
Cholesterol 81mg 27%
Sodium 563mg 23%
Total Carbohydrates 46g 15%
    Dietary Fiber 5g 18%
    Sugars 7g  
Protein 31g  
Vitamin A 109% Vitamin C 30%
Calcium 10% Iron 24%
Vitamin K 17 mcg Potassium 1393 mg
Magnesium 74 mg