Betty demonstrates how to make American Cottage Pie. This is a hearty one dish meal that is similar to Shepherds pie. The meat used in this recipe is ground sirloin beef.
Chopped onion | 1 Cup (16 tbs) | |
Ground sirloin beef | 1 1/2 Pound | |
Chopped mushrooms | 4 Ounce | |
Garlic clove | 1 , mince | |
Frozen peas | 1 Cup (16 tbs) , thawed | |
Beef bouillon cubes | 4 (or 4 teaspoons beef bouillon granules) | |
Salt | 1/2 Teaspoon | |
Dried thyme | 1/2 Teaspoon | |
Freshly ground black pepper | 1/2 Teaspoon | |
All | purpose flour | |
Diced tomatoes | 14 1/2 Ounce (1 can) | |
Bay leaf | 1 | |
Red wine vinegar | 2 Tablespoon | |
Cooking oil spray | 2 Dash | |
For whipped potato | ||
Raw carrots | 3/4 Pound , peeled (chopped into coarse pieces) | |
Russet potatoes | 2 Pound , peeled (cut into ¾ | |
Butter | 1/4 Cup (4 tbs) | |
Milk | 1 Cup (16 tbs) (or as desired for consistency) | |
Salt | 1 1/4 Teaspoon | |
Freshly ground black peppercorns | To Taste | |
Finely shredded cheddar cheese | 1 Cup (16 tbs) | |
Fresh thyme | 1 Tablespoon , finely chopped |
Making
For the whipped potatoes
Place chopped carrots into pot with water about 1 inch over the top of carrots.
Place chopped potatoes into a separate pot with water about 1 inch over top of potatoes.
Bring both pots to a boil over medium heat, then reduce to low heat and cook until the carrots and the potatoes are fork-tender. The carrots generally take longer to cook than the potatoes.
When vegetables are done, pour each through a colander and then place cooked potatoes in one large bowl and cooked carrots in another large bowl.
Beat potatoes, using an electric mixer on medium speed, adding butter, salt, pepper, and milk, until fluffy whipped potatoes are achieved.
Now, coarsely mash carrots in separate bowl with a potato masher until separated.
Fold mashed carrots, cheese, and thyme into whipped potatoes. Add more salt and pepper, if desired (to taste).
For the pie
In a deep skillet, brown ground beef over medium heat, stirring constantly, until beef is crumbly and no pink is showing--about 10 minutes.
Remove cooked beef from skillet and store temporarily in a bowl. Reserve 2 tablespoons of the meat drippings in the skillet.
Add onions, mushrooms, and garlic to skillet and cook over medium heat until vegetables are softened.
Stir in cooked ground beef, peas, bouillon cubes, salt, thyme, and black pepper. Sprinkle flour over top.
Stir, and return to medium heat. Cook for 1 minute, stirring constantly.
Stir in tomatoes, bay leaf, and vinegar. Cook over medium heat, stirring often, for 3 minutes, until slightly thickened. Remove bay leaf.
Pour mixture into 3-quart ovenproof baking dish or skillet that has been sprayed with cooking oil spray.
Spread whipped potatoes evenly over the top and bake at 400 degrees (F) for 15 minutes, or until potatoes are beginning to brown, and mixture is bubbly around edges.
Serving
Let stand 5 minutes before serving. Enjoy!
Serving size Complete recipe
Calories 3462Calories from Fat 1475
% Daily Value*
Total Fat 165 g253.8%
Saturated Fat 85 g425%
Trans Fat 0 g
Cholesterol
Sodium 8637 mg359.88%
Total Carbohydrates 283 g94.3%
Dietary Fiber 39 g156%
Sugars 59 g
Protein 214 g428%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet