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Cottage Pie

Country.Chef's picture
  All-purpose potatoes 2 Pound, peeled and cut into quarters (6 Medium)
  Milk 1⁄2 Cup (8 tbs)
  Butter/Margarine 3 Tablespoon
  Freshly grated parmesan cheese 5 Tablespoon (1/4 Cup Plus 1 Tablespoon)
  Salt 1 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Onion 1 Medium, chopped
  Carrots 2 , peeled and chopped
  Ground beef chuck 1 Pound
  Tomato paste 2 Tablespoon
  All purpose flour 2 Tablespoon
  Dry red wine 1⁄4 Cup (4 tbs)
  Canned chicken broth/Old-fashioned chicken broth 1 Cup (16 tbs)
  Dried thyme 1⁄4 Teaspoon
  Frozen peas 1 Cup (16 tbs)

1. Preheat oven to 425°F In 4-quart saucepan, combine potatoes and enough water to cover; heat to boiling. Boil until potatoes are tender, about 20 minutes; drain and return to saucepan. With potato masher, mash potatoes with milk and 2 tablespoons butter. Stir in 1/4 cup Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set mashed potatoes aside.
2. Meanwhile, in nonstick 10-inch skillet, melt remaining 1 tablespoon butter over medium heat. Add onion and carrots; cook until vegetables are tender, about 5 minutes. Add ground beef and cook over medium-high heat, breaking up meat with side of spoon, until beef is no longer pink, about 5 minutes. Skim and discard fat. Add tomato paste and cook, stirring, 1 minute. Add flour and cook, stirring, 1 minute longer. Stir in wine and cook until wine has evaporated. Add broth, thyme, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper, stirring until browned bits are loosened from bottom of skillet. Heat to boiling; stir in peas.
3. Transfer beef mixture to 9-inch deep-dish pie plate. Spoon mashed potatoes on top; spread evenly. Sprinkle with remaining 1 tablespoon Parmesan. Place pie on foil-lined cookie sheet and bake until slightly browned, about 20 minutes.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Cottage Pie Recipe