I think the flavor with only beef with be a bit “stronger” and heariter, but that’s about it. Happy to hear you enjoyed it, it’s definitely a recipe you can play around the ground meat combinations with!

Yes, absolutely! The breadcrumbs get sprinkled over top just before being put in the oven. It’s written in step 3 (of “prepare the potatoes”), right at the end. It can be easy to overlook.

Hope you enjoy it!

So happy for you, Sheila! No better feeling than the praise of your family asking you to repeat a dish. I understand it’s not always feasible to make a Cottage Pie from scratch, but it’s well worth it! This is a dish you can easily scale up or down, and freezes very well for several weeks (as long as it’s wrapped tightly). So glad you all enjoyed it!

What amazing praise, Martha… Thank you so much! So glad you enjoyed this wonderfully comforting dish as much as I do.

Hello Barbara! If you’re referring to “pre-ground” nutmeg, absolutely! And the amount varies… What I mean by that is fresh ground nutmeg is more strong than the one you find pre-ground in a container… But how much stronger depends on how fresh that container is. What I suggest, is using the 1/3 teaspoon of nutmeg as is indicated in the recipe, and give the meat a taste. If the taste is good for you, leave it as is… If you think it could use a little more nutmeg, add up to an additional 1/4 teaspoon. Hope this helps!