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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
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.
Recipe created 2015-04-13.