Cottage Pie
Description
Most people in the U.S. are confused about Shepherd's Pie. What we think is Shepherd's Pie is actually Cottage Pie. This one is made with beef, not lamb. It's a very satisfying and comforting dish and can be on your table in about 1 hour.
Ingredients
4 c. mashed potatoes from 2 lb. peeled potatoes
1 ½ lb. ground beef, 85% lean
1 onion, small diced
2 carrots, small diced
2 garlic cloves, minced
2 T. unbleached all-purpose flour
1 T. tomato paste
1 c. beef stock
2 t. Worcestershire
1 t. thyme sprigs
½ t. salt, or to taste
Directions
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Preheat oven to 400 degrees.
Saute ground beef over medium-high heat until browned, 7-10 minutes; remove from skillet. Add vegetables* and garlic to beef juices in skillet; cook until soft, 7-10 minutes; reduce heat to medium; add tomato paste and flour; saute until flour is completely moistened.
Return beef to skillet; add stock, Worcestershire sauce and thyme; simmer 5-10 minutes, until gravy thickens. Season to taste with salt and pepper. Transfer meat mixture into a greased, 8x8 baking dish. Spoon mashed potatoes over the meat mixture.
Bake for 20-30 minutes or until top is golden and the filling is bubbly. Let stand 5-10 minutes before serving.
4 servings.
*Add ½ lb. diced mushrooms, several stalks of celery, or 1 c. peas to the vegetable mixture being sauteed, if desired.
Tip: This dish can be frozen before baking. Then to cook, thaw overnight in the refrigerator and cook as directed. Or, cook frozen in a 350F oven, covered with foil for 1 ½ hours. Increase the heat to 400F and uncover for a final 20 minutes, until the potatoes are golden and the filling is bubbly.