Cottage Pie

 

Cottage Pie

Aunt Kate taught be the difference between Cottage Pie and Shepard’s Pie (which I will share that recipe tomorrow). She described Cottage pie as a savory dish that features ground beef, vegetables, and potatoes simmered in rich beef broth. Traditionally topped with sliced potatoes, or creamy mashed instead. It is like Shepherd’s Pie but heartier, just sauté your ingredients and broil it until golden brown. Enjoy the comforting flavors! She explained that the main distinction between shepherd's pie and cottage pie lies in the meat filling.  She said that Cottage pie is made with lean ground beef with beef broth, while Shepherd’s Pie is made with minced lamb that provides its own gravy. Both dishes can be enjoyed hot or at room temperature and are perfect for reheating!

Aunt Kate said that to impress your dinner guests with a hearty meal, try making the cottage pie for change. You’ll have everything, meat, veggies, and cheesy mashed potatoes in one dish. If they drink beer, serve them Guinness or a good red wine like a Merlot. Your guests will love it and want more.

Number of servings 4

2 ¾ tablespoons of butter

3/4 cup milk

1/2 cup frozen baby peas

1 carrot, peeled, finely chopped

2 sticks celery, finely chopped

1 brown onion, finely chopped

5 3.4 cups red-skinned potatoes, coarsely chopped

2 cups diced tomatoes

2 cups ground round beef

2 ½ cups corn kernel, rinse, drained

1 tbs extra virgin olive oil

1/2 cup shredded tasty cheese white cheddar or gruyere cheese

2 tbs tomato paste

Directions:

Preheat the oven to 350F

Start by placing the potatoes in a saucepan and covering them with cold water. Bring to a boil over high heat, cooking for 15 minutes until tender. Drain, return to the pan, add milk and butter, then mash on low heat until smooth. Season as desired.

In another pan, heat oil over medium heat; sauté onion, carrot, and celery for 5 minutes or until soft. Add ground round beef and cook while breaking up lumps for about 5 minutes or until browned. Stir in paste, tomatoes, and 1/3 cup of water; bring to a boil before reducing the heat to simmer for 10 minutes or until thickened. Finally, mix in corn and peas.

Transfer the meat mixture into an oven-safe dish—layer that creamy mash on top, Sprinkle some cheese over it all!  Place in hot oven and cook for about 20 minutes or until cheese has turned golden brown.

Double the meat mixture and freeze half of it for another night. You can freeze it for up to three months, just be sure to label the freezer bag or container and thaw overnight in the fridge when you need it. Make your mashed potatoes and you’ve just done the work for two dinners.

Enjoy!

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week. 

British Fare, Potpourri of Frugality. Kilbride