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Cottage Pie (1/18/2008)

Cottage Pie

2 lbs. Ground beef
salt and pepper to taste
1 tbl. Vegetable oil
1 large onion -- diced
8 oz. Container sliced mushrooms
1 clove garlic -- minced
2 tbsp flour
1 tbsp tomato paste
1/2 tsp dried thyme
1/2 tsp dried rosemary or 1 tsp. fresh chopped
2 c chicken broth
1/4 c red wine
1 tsp Worcestershire sauce
1 pkg. Frozen mixed vegetables, thawed
2 lb russet potatoes -- peeled and cut into 1" cubes
½ cup grated parmesean cheese
1 tsp salt
6 tbsp butter -- softened
1/4 c milk or half & half
white pepper

In a large dutch oven or soup pot, crumble ground beef and season with salt and pepper to taste. Brown until no longer pink. Drain off excess grease. Add a tablespoon of oil to skillet and reduce heat to medium. Sauté onions and mushrooms until onions are translucent and mushrooms have cooked down. Stir in flour, tomato paste, garlic, thyme and rosemary and cook, stirring, for another 3 minutes. Add chicken broth, wine, and Worcestershire sauce. Increase heat to high, bring to a boil then reduce the heat to low, cover pot, and simmer for 20 minutes. Remove from heat and stir in your mixed vegetables. Allow to cool.

Heat oven to 400F.

While oven is heating, boil potatoes until tender, drain, and add butter, milk, salt, pepper and parmesean cheese. Mash. Pour meat mixture into a 9 x 13 baking dish, or 2 quart casserole dish. Spoon mashed potatoes over the top and gently spread to completely cover. Place on a center rack in the oven and bake 25 to 30 minutes or until top begins to brown.

This week's recommended wine from Van's Liquor Store in East Dubuque-Georges Dubeouf Beaujolais-Villages.

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