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Hi...
This is another wonderful recipe....I discovered that the difference between Cottage Pie and Shepherd's Pie is that cottage pie is made with ground beef and shepherd's pie is made with ground lamb. That is your little bit of trivia for today!!
Whatever you want to call this pie....it is delicious!!
Enjoy!
hugs,
peg
Cottage Pie
by Cinnamon Spice and Everything Nice
Prep Time: 45 minutes
Cook Time: 35 minutes
Keywords: bake entree soy-free nut-free
A layered casserole: beef first, followed by peas and corn, and then buttery garlic carrot mashed potatoes dolloped over top for the crust.
Ingredients (serves 6)
5 large potatoes, peeled, and diced
1 cup carrots, diced
5 cloves garlic, peeled
Sea salt/Kosher salt and fresh Black Pepper
1 + 1/4 pound Ground Sirloin
1 yellow onion, diced
1 celery rib, diced
Canola Oil for sauteing
Milk, about 1/8 cup
Butter, about 6 tablespoons, divided
3 tablespoon All-Purpose Flour
1/2 teaspoon Dry Mustard
2 tablespoons Worcestershire Sauce
1 + 1/4 cup Chicken or Beef Broth
1 cup Corn, frozen
1 cup Peas, frozen
Instructions
1. Cook the potatoes, carrots and garlic cloves in a big saucepan with enough water to cover, simmering until tender. Drain and add to a large mixing bowl. Season with salt and pepper, a few tablespoon of butter, and about 1/8 cup of milk. The potatoes should be a thicker consistency than if you were eating them as is. Use a hand mixer or a potato masher to mash until the potatoes are smooth. Lumps of carrots are OK. Taste and season again if needed.
2. While the potatoes are cooking brown the ground meat in a large skillet. Drain grease. Remove from pan and set aside. In enough oil to cover the bottom of the skillet saute onion and celery until tender. Add two tablespoons butter, the flour and mustard, stir for a minute. Slowly add in stock and stir or whisk until smooth. Add ground meat and Worcestershire sauce. Season with salt and pepper. Bring to a simmer for 3-4 minutes. Taste and season further if needed.
3. Steam or microwave the corn and carrots together until thawed.
4. Preheat oven to 400 degrees. In a deep-sided 8x8-inch greased casserole pan spread the meat mixture evenly across the bottom. Sprinkle the pea and corn mixture over top. Dollop the potatoes over top and spread out, roughing up the top with fork.
5. Bake for 30-35 minutes until golden brown on top and bubbly. Put a baking sheet on the rack underneath to catch any drips. Let set for five minutes before serving.
Recipe source:
[size=12]http://www.cinnamonspiceandeverythingnice.com/recipe-index/?recipe_id=6001872[/size]
This is another wonderful recipe....I discovered that the difference between Cottage Pie and Shepherd's Pie is that cottage pie is made with ground beef and shepherd's pie is made with ground lamb. That is your little bit of trivia for today!!
Whatever you want to call this pie....it is delicious!!
Enjoy!
hugs,
peg
Cottage Pie
by Cinnamon Spice and Everything Nice
Prep Time: 45 minutes
Cook Time: 35 minutes
Keywords: bake entree soy-free nut-free
A layered casserole: beef first, followed by peas and corn, and then buttery garlic carrot mashed potatoes dolloped over top for the crust.
Ingredients (serves 6)
5 large potatoes, peeled, and diced
1 cup carrots, diced
5 cloves garlic, peeled
Sea salt/Kosher salt and fresh Black Pepper
1 + 1/4 pound Ground Sirloin
1 yellow onion, diced
1 celery rib, diced
Canola Oil for sauteing
Milk, about 1/8 cup
Butter, about 6 tablespoons, divided
3 tablespoon All-Purpose Flour
1/2 teaspoon Dry Mustard
2 tablespoons Worcestershire Sauce
1 + 1/4 cup Chicken or Beef Broth
1 cup Corn, frozen
1 cup Peas, frozen
Instructions
1. Cook the potatoes, carrots and garlic cloves in a big saucepan with enough water to cover, simmering until tender. Drain and add to a large mixing bowl. Season with salt and pepper, a few tablespoon of butter, and about 1/8 cup of milk. The potatoes should be a thicker consistency than if you were eating them as is. Use a hand mixer or a potato masher to mash until the potatoes are smooth. Lumps of carrots are OK. Taste and season again if needed.
2. While the potatoes are cooking brown the ground meat in a large skillet. Drain grease. Remove from pan and set aside. In enough oil to cover the bottom of the skillet saute onion and celery until tender. Add two tablespoons butter, the flour and mustard, stir for a minute. Slowly add in stock and stir or whisk until smooth. Add ground meat and Worcestershire sauce. Season with salt and pepper. Bring to a simmer for 3-4 minutes. Taste and season further if needed.
3. Steam or microwave the corn and carrots together until thawed.
4. Preheat oven to 400 degrees. In a deep-sided 8x8-inch greased casserole pan spread the meat mixture evenly across the bottom. Sprinkle the pea and corn mixture over top. Dollop the potatoes over top and spread out, roughing up the top with fork.
5. Bake for 30-35 minutes until golden brown on top and bubbly. Put a baking sheet on the rack underneath to catch any drips. Let set for five minutes before serving.
Recipe source:
[size=12]http://www.cinnamonspiceandeverythingnice.com/recipe-index/?recipe_id=6001872[/size]