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Cottage Pie

This recipe can be easily altered to accommodate a changing variety of produce. Try adding or substituting green beans, turnips or other seasonal vegetables.


  • 1 1/2 pounds red skinned potatoes, cubed
  • 2-3 ounces shredded farm house cheddar cheese
  • 1/4 cup yogurt
  • 1 tablespoon olive oil
  • 1 pound ground beef*
  • 1/2 cup carrots, diced
  • 1/2 cup onion, diced
  • 1/2 cup peas
  • 2 cups vegetable stock
  • 1 tablespoon bay leaf
  • worcestershire sauce
  • 2 tablespoons all purpose flour
  • salt and pepper to taste


Preheat your oven to 350 degrees Fahrenheit. Combine the potatoes and 1 cup of the vegetable stock in a saucepan. Bring to a boil, reduce heat and cover. Simmer 10 minutes or until the potatoes are tender. Set aside. Do not drain.

Heat olive oil in a skillet. Add ground beef. Break the beef into chucks as it cooks. When you don’t see any more pink, poor off any extra fat and add the carrots, onion and peas. Cook 5 minutes more.

Add the Worcestershire sauce, bay leaf and salt and pepper to taste. Stir the flour into the beef mixture making sure to coat all of the ingredients. Cook 2-3 minutes more.

Slowly poor the remaining vegetable stock into the beef and bring to a boil. Pour mixture into an 8 or 9-inch casserole. Mash the potatoes in their cooking liquid and stir in the shredded cheese and
yogurt. Spread the potatoes over the beef and vegetables. You can sprinkle extra cheese on top of the potatoes if you like things extra cheesy. Bake 30-45 minutes or until bubbly along the edges.

*Substitute ground lamb and you have a shepherd’s pie, or
cooked lentils for a vegetarian option.

Submitted by Sarah Martin, Tucson CSA