A Classic Cottage Pie

There’s just something comforting about a Cottage Pie. It’s the kind of meal that feels right on a chilly evening – a hearty, home-style supper that fills the kitchen with those familiar smells we associate with home.

I tried this recipe last week, and it was definitely a hit. What I especially love about it is how easy it is to make it work for you, depending on how many spoons you have left to make supper. There’s no need to make things harder than they have to be.

On a day when pain or fatigue is getting in the way, use instant mashed potatoes. There’s absolutely nothing wrong with taking a shortcut when you need one. I used frozen veggies because that’s what we keep on hand, but you can easily use a frozen peas-and-carrots mix if you’d like to include carrots.

And, as hubby pointed out, this is a perfect recipe to have in mind when you’re making Sunday dinner. Make a few extra potatoes and tuck them away in the fridge. Then, when Cottage Pie is calling your name later in the week, part of the work is already done.

That’s my favourite kind of cooking – simple, comforting and flexible enough for real life.