Shepherd's Cottage Pie

Shepherd's Cottage Pie
24 servings


Ingredients Weights Measures
unsalted butter 6 oz. 3/4 cup
yellow onions, medium dice 2.5 lb. 2 qt.
ground beef 5 lb. -
carrots, medium dice 1.5 lb. 1-1/4 qt.
kosher salt - 1-1/3 Tbsp.
dried thyme leaves - 1-1/3 Tbsp.
ground black pepper - 1 tsp.
ground sage - 1 tsp.
bay leaves - 4 each
beef base - 2 tsp.
tomato paste 5 oz. 1/2 cup
A.1. Original Sauce 4 fl oz 1/4 cup + 3 Tbsp.
water 48 fl oz 1-1/2 qt.
frozen peas 6.6 oz. 1-1/3 cup
Italian parsley, minced - 1-1/3 Tbsp.
red potatoes, cooked, mashed 3 lb. 24 (#16) scoops


MELT butter in large saute pan on medium heat. Add onions; sweat until soft and translucent. Add meat; cook until done, stirring occasionally. Drain meat mixture; return to pan. Stir in carrots, seasonings, bay leaves, beef base, tomato paste, steak sauce and water. Bring just to boil; simmer on medium-low heat 40 to 50 min. or until slightly thickened. Stir in peas and parsley; cook 10 min. or until heated through.

FOR each serving: Spoon about 5 oz. meat mixture into ovenproof baking dish; top with 1 scoop potatoes. Bake in 350ºF standard oven 5 min. or until heated through.

Kraft Kitchens Tips

Special Extra
Prepare and serve in prebaked pastry shells instead of the baking dishes.
Average Rating 3  (1)
Rated  by a cook on 8/7/2012

Nutritional Information

Nutrition Information

Total fat
 17 g
Saturated fat
 8 g
 70 mg
 600 mg
 22 g
Dietary fiber
 3 g
 6 g
 20 g
Vitamin A
 100 %DV
Vitamin C
 25 %DV
 6 %DV
 15 %DV