Friday, June 22, 2012

Daily Dish - Cottage Pie

You probably know this dish as Shepherd's Pie, which is what the dish is called when the meat used is either mutton or lamb (strangely logical no?)  I made it with beef, which is traditionally a Cottage Pie - probably because that is better than it being called a "cow pie".  ;)

Anyway, here is my super simple (but tasty) recipe!

For the filling:
1 lb ground beef

1 medium onion (diced)
1 carrot (diced)
1/2 cup frozen peas
2 tbsp flour
2 tbsp Butter
1 cup beef broth
Worcestershire sauce
Nutmeg, oregano, paprika, salt & pepper

For the mashed potato:
4 russet potatoes
Butter, milk, salt & pepper
Cheese (optional)

  • Preheat oven to 425.
  • In salted water, boil the potato (chopped into smaller chunks) until soft and easily pierced with a fork, approx 10 minutes.
  • While the potato is boiling, brown the ground beef in a pan with salt and pepper.  
  • Once the beef is browned, add the onion and carrot along with a sprinkling of each of the spices (to taste)
  • In a separate pan, melt 2 tbsp of butter
  • Once butter is melted, add the flour and mix.  Then add the beef broth to the flour/butter mixture and stir until smooth. 
  • Put Worcestershire sauce into the gravy mixture.  I use about 2 tbsp, but I was eyeballing it so adjust according to your preference!
  • Pour gravy mixture onto the beef and vegetables, then add the frozen peas.
  • At this point, the potatoes should be about done, so drain and mash them. 
  • Add butter, milk, salt & pepper to the potatoes according to your preference.  I like my mashed potatoes to be smooth and buttery.
  • Spoon the beef and vegetable mixture into a baking dish.  (I used ramekins designed for personal portions, but you can also use a medium sized baking dish).
  • On top of the beef, add a layer of the mashed potato.  Even out the top with a fork so that the meat is all covered. 
  • We love adding cheese to things in our house so we elected to sprinkle some shredded cheddar on top.
  • Bake in the oven for about 10 minutes, or until the top of the potato is lightly browned and crispy.


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