Betty's American Cottage Pie

Bettyskitchen's picture

Nov. 05, 2015

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.

Ingredients

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

Directions

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! 

Recipe Summary

Difficulty Level: Medium

Nutrition Facts

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