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Lazy Cottage Pie

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Ingredients

Adjust Servings:
1 lb extra lean ground beef
1 small onion, finely chopped
1 (15 ounce) can green beans, drained (or peas & carrots or mixed leftover veggies)
1 (10 1/2 ounce) can condensed tomato soup
3 - 4 cups leftover mashed potatoes (or prepare 6 servings instant)
1/8 - 1/4 cup cheddar cheese, shredded (optional)
paprika, garnish (optional)

Nutritional information

370.6
Calories
65 g
Calories From Fat
7.2 g
Total Fat
3.2 g
Saturated Fat
73.4 mg
Cholesterol
845.5 mg
Sodium
46.7 g
Carbs
6.4 g
Dietary Fiber
12.6 g
Sugars
30.6 g
Protein
315 g
Serving Size

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Lazy Cottage Pie

Features:
    Cuisine:

    This is the exact recipe from the 1940 Betty Crocker cookbook that belonged to my Grandma. It is also the recipe I thought was my Mom-In-Laws until I found it in my grandma's cookbook. It is my son's favorite dish from his childhood. I sometimes would add corn too the mix. It is a great meal for a crowd too, I have done that a few times with rolls and a salad and everyone love it.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Lazy Cottage Pie,This is a tasty, quick, and easy dish to prepare when you have no time to plan for supper. This is so easy to prepare and will please a hungry group of children on a chilly day. You may substitute peas & carrots for the green beans if you prefer. You may also substitute ground lamb for the ground beef, or even leftover minced roasted beef/lamb (in which case just saute the onions alone and mix with the cooked meat). I usually use homemade leftover garlic mashed potatoes in this, but if all you have is instant, well – this is supposed to be a Lazy Mom’s dish, so go ahead. I garnish this with a sprinkle of paprika if I am leaving out the cheese. Don’t worry about the lack of salt & pepper in the meat – the soup provides all the seasonings and is the “secret” ingredient. Doubles well, and also can be made the day before, chilled and baked the next day for a hot lunch.,This is the exact recipe from the 1940 Betty Crocker cookbook that belonged to my Grandma. It is also the recipe I thought was my Mom-In-Laws until I found it in my grandma’s cookbook. It is my son’s favorite dish from his childhood. I sometimes would add corn too the mix. It is a great meal for a crowd too, I have done that a few times with rolls and a salad and everyone love it.,Super easy. used instant mashed potatoes, should have mixed some seasonings into it, but the beef and peas had great flavor from the soup.


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    Steps

    1
    Done

    Brown Beef and Onion Together in a Large Skillet, Drain Fat.

    2
    Done

    Place Meat Into a Medium Greased Caserole Dish (it Doesn't Matter What Shape- You Want to Be Able to Have the Meat Spread in One Layer).

    3
    Done

    Spread the Beans on Top.

    4
    Done

    Spread the Unprepared Soup on Top of the Beans Using a Spatula.

    5
    Done

    Next Spread the Mashed Potatoes Over All, Sealing Edges.

    6
    Done

    Sprinkle With Cheese, If Desired (i Often Omit).

    7
    Done

    Bake, Uncovered, in a Preheated 350 F or 180 C Oven For About 20 Minutes, or Until Bubbling.

    8
    Done

    Note:if You Like, Use a Fork to Make Lines in the Mashed Potatoes (or, You Could Also Pipe the Mashed Potatoes on Top Using a Decorating Bag With a Wide Star Tip If You Aren't Feeling Quite So Lazy).

    Avatar Of Autumn Edwards

    Autumn Edwards

    Pastry chef with a passion for creating whimsical and delicious desserts.

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