Thanksgiving Leftovers- English Cottage Pie

We have quite a few leftovers going on over here. And by quite a few I mean enough to have a few more full Thanksgiving meals. You see we ordered our turkey from a local farmer and didn’t exactly specify the size turkey we wanted. So we ended up with a TWENTY TWO POUND turkey for 6 people. That is a lot of turkeys my friends. So we have some leftovers to eat.

And since we have had a few days of turkey leftovers we are a little turkied out. So today we decided to go after the mashed potatoes. With one of my absolute favorite recipes to use up leftover mashed potatoes. I had to head to Walmart to pick up a few things I didn’t have on hand but most of these things I typically have around the house so it should be easy to make even if you aren’t blessed with a few tupperware containers of mashed potatoes.

English Cottage Pie

(recipe adapted from Cooking Light)

2010-11-28 17.19.141  tablespoon  all-purpose flour

1  tablespoon butter, softened

Pam Cooking spray

1  1/2  cups  chopped onion

1/2  cup  chopped carrot

1  package mushrooms, thinly sliced

1  pound extra-lean ground beef

2  tablespoons tomato paste

1  cup beef broth

1/4  teaspoon freshly ground black pepper

1/4  cup chopped fresh parsley

1  tablespoon fresh thyme leaves

1/2  teaspoon salt

3  cups leftover mashed potatoes

3/4  cup shredded cheddar cheese, divided


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Heat a large nonstick skillet over medium-high heat.

Coat pan with cooking spray.

I was so excited to discover that ConAgra has come out with an organic cooking spray so I can still coat my pans easily and not worry about the products I am coating it with. Yay for Organic Pam.

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Add onion and carrots and sauté 5 minutes.

Then add mushrooms and sauté for 5 more minutes or until lightly browned.

Remove vegetables from skillet.

Add beef to pan and cook 5 minutes or until browned, stirring to crumble.

Stir in tomato paste, and cook 3 minutes.

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Stir in broth and pepper.

Return vegetables to pan, and bring to a simmer.

Stir in parsley, thyme, and salt.

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Combine flour and butter and stir well

Add flour mixture to beef, and cook for 1 minute or until thick, stirring constantly.

Spoon meat mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray, spreading evenly.

Combine the potatoes and half of cheese and spread evenly over meat mixture. Top with remaining cheese.

Bake at 350° for 20 minutes or until bubbly.


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Ok, so there is a reason I am not a food blogger. These pictures are a bit sad and pathetic. But I assure you this was absolutely amazing. My hubby and I might have polished off most of it in one sitting. It helps that my mom makes the most amazing cheesy mashed potatoes. So I really didn’t even add much cheese. Also if you are not eating grass-fed organic beef you are just missing out. It makes everything taste amazing. This whole meal just screamed London pub food. My hubby was sad he didn’t have a Guinness. So I will be adding this to our regular dinner rotation and am going to have to figure out a way to get my mom to make weekly batches of her potatoes.

This post was part of Collective Bias’ Guide to Leftovers with Walmart and ConAgra. I was compensated for my time, but as always all opinions are mine. This post is also submitted to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday.


  1. Your Cottage Pie looks great. I will have to give it a try at my Cottage. Thank you for sharing and have a good week.
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