Cottage Pie
(Also called Shepard’s pie when made with lamb)
This delicious dish is easy to make and can be made with left over beef.
Prepare Mash potatoes
2 pounds of russet or Yukon gold potatoes peeled and quartered.
Place in a pot and cover with water and ½ tsp of salt, cover and bring to a boil and cook until they can be easily pierced with a fork. Drain and return the pot to the stove for a minute to dry them out. You can also bake the potatoes and then cut in half and scoop out potato, it produces fluffier mash potatoes.
While the potatoes are boiling or baking, heat in a pot,
½ cup heavy cream
6 Tbsp. of butter
½ tsp salt
½ tsp pepper
Mash, rice or whip the potatoes and then fold in the cream mixture. Set aside.
Meat mixture
In a 9 or 10 inch cast iron or oven proof skillet sauté until tender,
3 Tbsp. of vegetable oil
1 onion, chopped
1 carrot, chopped
1 rib of celery with leaves, chopped
Add, 1 pound of ground beef or leftover beef chopped, cook until it begins to brown,
Add 1 Tbsp. of flour and cook for a few minutes
Add ¾ cup of beef stock or broth
½ tsp. dried thyme or 1½ tsp. fresh
½ tsp. dried rosemary or 1 ½ tsp. fresh
Pinch of ground nutmeg and salt and pepper to taste.
Top with the mashed potatoes and use a fork to make patterns, scatter on top, 2 tablespoons of butter cut into small pieces.
Bake in a 400 degree oven for 35 to 40 minutes, and then you can broil it for a minute or two for an extra brown and crispy top.
Pour a pint of stout and enjoy!
