Beef and Lamb Cottage Pie

1 hourServes 8


Potato Topping:

  • 1 ½ lb. russet potatoes, peeled and cut into ½” cubes
  • ¼ c. half and half
  • 4 tbsp. unsalted butter
  • 2 tsp. creamy horseradish
  • 1 c. shredded sharp cheddar cheese
  • ¾ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper

Meat Filling:

  • 2 tbsp. canola oil
  • 1 c. chopped onion
  • 2 carrots, peeled and diced small
  • 2 cloves garlic, minced
  • 1 lb. ground sirloin
  • ½ lb. ground lamb
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 2 tbsp. The Fresh Market Unbleached All Purpose Flour
  • 2 tsp. tomato paste
  • 1 c. The Fresh Market Organic Low Sodium Chicken Broth
  • 1 tsp. Worcestershire sauce
  • 2 tsp. rosemary, chopped
  • 1 tsp. thyme leaves, chopped
  • ½ c. The Fresh Market Frozen Yellow Cut Corn
  • ½ c. The Fresh Market Frozen Green Peas


Preheat oven to 400°F.

Place potatoes in a medium saucepan with a handful of salt and cover with cold water. Cover pot and bring to a boil over high heat. Once boiling, uncover pot and reduce heat to simmer until potatoes are tender, about 15 minutes. In a separate saucepan, combine half and half, butter, and horseradish. Simmer until warm, being careful not to boil the mixture. Once the potatoes are tender, drain and discard the water. Return potatoes to the pot and mash well. Pour over the half and half mixture. Season with salt and pepper, to taste. Stir in half the cheddar cheese, and set the potato mixture aside.

While the potatoes are cooking, prepare the meat filling. Add oil to a 12” pan over medium-high heat. Once the oil shimmers, add onion and carrots and sauté just until they begin to change color, 3-4 minutes. Add garlic, stirring to combine. Add beef and lamb and season with salt and pepper, to taste. Cook until browned and no longer pink, about 3 minutes. Use a wooden spoon to break up the meat as it cooks. Sprinkle meat with flour and thoroughly combine; cook 1 minute. Add tomato paste, chicken broth, Worcestershire, rosemary, and thyme, stirring to combine. Bring to a boil, reduce heat to low, and simmer until the sauce thickens, 10-12 minutes. Stir in corn and peas and spoon mixture into an 11x7” glass baking dish.

Top meat filling with mashed potatoes, spreading potatoes all the way to the sides of the pan to prevent mixture from bubbling over. Sprinkle remaining half of cheddar cheese over potato mixture. Place glass baking dish on a cookie sheet and transfer to the preheated oven. Bake 25 minutes or until golden. Remove to a wire rack to cool at least 15 minutes before serving.