Dinner’s Ready: Hollie Autrey’s Cottage Pie

Dinner's Ready AOP April

Hollie Autrey of Auburn wears several different hats daily. She is a mom, director, employer, boss babe, planner, co-founder, wife, and the list could go on.

“I’m the area director for a local daycare franchise, the co-founder of a Social Media management company called Simply Media, and the Director of Wedding Production for Charmly + Co,” shared Hollie. “I’m also the mom of two very busy teenagers!”

Hollie and her husband Will have been married for two decades now. They met during college while they were both employed at a local Walmart.

They have two children together. TJ is a senior at Auburn High School (AHS) and is very active in Track and Field; currently, he is the state champion for the high jump.

Their daughter Gianna is a junior at AHS and musically gifted, teaching herself guitar and ukulele.

“Some of our favorite moments are sitting around listening to Gianna play the guitar and sing and watching our favorite guy jump over poles,” said Hollie.

The Autrey family emphasizes family dinner around a table because that is where the conversations happen. Those conversations keep the teenagers talking! The family often eats out for convenience, but when they eat at home, Will is usually the designated chef.

“Honestly, my husband does most of the cooking now that I am busy with all the things and the kids are older,” Hollie said. “He does a great job of ensuring we’re all fed, especially during this busy season.”

This month’s featured recipe is the ultimate comfort food and is so simple for a weeknight meal. It’s called Cottage Pie, and it is a take on a traditional Shepherd’s Pie, using beef instead of lamb.

“My grandmother made it for our family about 15 years ago, and it’s been one of the kids’ favorites,” Hollie shared. It’s quick and easy, and they actually eat their veggies and love it!”

Hollie’s Cottage Pie


  • 6 potatoes peeled and boiled
    until soft
  • 1 pound ground beef or turkey
  • McCormick Pot Roast Seasoning packet
  • 1 16oz package of frozen or canned, drained peas
  • 1/3 cup milk
  • 4 tablespoons butter
  • 1/3 cup mayonnaise
  • Shredded cheddar
  • Salt and pepper to taste


1. Preheat oven to 375 degrees.

2. Cook beef in a skillet with the pot roast seasoning until brown. Drain grease.

3. Put seasoned, ground beef in the bottom of a casserole dish.

4. Pour uncooked peas over the top of the ground beef, creating a second layer.

5. Mash softened boiled potatoes with milk, butter, and mayo until they are your desired consistency. Season with salt and pepper.

6. Put mashed potatoes over the layer of peas and smooth, creating a top layer.

7. Sprinkle with cheese.

8. Bake in preheated oven for 30 minutes.

9. Serve hot with a side salad and rolls.

Author: Staff

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Dinner’s Ready: Hollie Autrey’s Cottage Pie

by Staff time to read: 2 min