See Also: Casseroles · Cooking Club · Main Dishes · Meat Dishes
Cottage Pie (a main dish, not a dessert!)
From Dorothy McNett's recipes at www.dorothymcnett.com. A good old fashioned way to use up leftover cooked meats such as a stew or pot roast, etc. along with vegetables as desired. It's the mashed potatoes on the top that make it a "cottage" casserole, and the name probably comes from the small living quarters of the working class.
1 1/2 pounds russet potatoes
1 medium onion, finely chopped
1/2 teaspoon sea salt
freshly ground pepper
1-2 tablespoons milk or half and half
2 tablespoons oil or unsalted butter
1 medium onion, chopped
3-4 cloves garlic, chopped
1 carrot, chopped
1 1/2 pounds ground beef
1/2 teaspoon sea salt
freshly ground pepper
2 tablespoons all purpose unbleached flour
3/4 cup beef stock or other stock, or red wine, or tomato juice
1 tablespoon Worcestershire sauce, or Miso paste, or chili sauce...etc...
2 tablespoons tomato paste
1/2 cup fresh or frozen peas
1/2 cup fresh or frozen corn kernels
Scrub and peel the potatoes, cut into quarters and place in glass or ceramic batter bowl. Add the finely chopped onion, salt and pepper. Cover with a glass or ceramic lid and cook in microwave 7-9 minutes or until potatoes are tender. OR, cook the potatoes and onions with salt and pepper in a pot of water until tender. When done, add the milk and mash with a potato masher or an electric beater. Set aside. In meantime, heat the oil or butter in a saute pan and cook the chopped onion, garlic and carrot for 3-4 minutes. Add the ground beef, salt and pepper and stir and cook several minutes to brown the meat. Add the flour, toss to coat the meat. Add the beef stock, worcestershire and tomato paste. Bring to a boil, reduce to simmer and cook about 6-8 minutes to thicken.
In meantime, preheat oven to 375-400 degrees. Add the peas and corn to the meat mixture and spread it evenly into a 9 by 13 inch baking dish, or other similar sized baking dish. Pile the mashed potato mixture over evenly. Bake 30-35 minutes, or until potatoes are nicely browned. Cool about 10 minutes before serving.
Recipe created 2015-04-13.
