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cottage pie
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Cottage Pie

Ground beef is layered in a casserole dish with diced carrots, peas, onions, and smothered in a thick blanket of mashed potatoes and gravy.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 8 servings
Author: Four to Cook For

Equipment

  • 6-quart stock pot
  • potato masher
  • Skillet
  • 3-quart glass casserole dish (13"x9")
  • 1.5-quart sauce pan

Ingredients

Potato Mash

  • 2 pounds russet potatoes, peeled and cubed
  • 1 tablespoon kosher salt
  • 2 tablespoons cream cheese, or sour cream
  • 1 large egg yolk
  • 1/2 cup heavy whipping cream
  • 1 tablespoon garlic salt
  • 1 teaspoon ground nutmeg
  • 2 cups sharp white cheddar, shredded

Cottage Pie

  • 1 tablespoon extra virgin olive oil
  • 1 onion, diced
  • 1 cup carrot, peeled and chopped
  • 2 pounds ground beef
  • kosher salt and pepper to taste
  • 1 cup frozen peas

Brown Gravy

  • 2 tablespoons salted butter
  • 2 tablespoons all-purpose, unbleached flour
  • 1 cup beef stock
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon freshly chopped thyme
  • 1 teaspoon paprika
  • 2 tablespoons fresh, Italian flat-leaf parsley, chopped

Instructions

Make the Potato Mash

  • In a large stock pot, boil the potatoes in salted water until they are tender, about 12 minutes. Drain, and pour into a large bowl. Mash them up and combine them with the cream, cream cheese, egg yolk, 1 cup cheddar cheese, garlic salt and nutmeg. Set aside.

Skillet Fry Veggies and Meat

  • In a skillet over medium heat, add olive oil, onions and carrots and saute until they are translucent, about 5 minutes. Place in a glass casserole dish.
  • Add a little extra virgin olive oil in the skillet if needed and brown the meat. When finished, drain off the extra fat, and add the meat the casserole dish, too.
  • Add about a cup of the frozen peas, and mix together.

Make the Gravy

  • Preheat oven to 450 degrees Fahrenheit.
  • Meanwhile, start the gravy. In a small saucepan, melt the butter, then add the flour and cook for about two minutes.
  • Add the beef broth, a bit of Worcestershire and the chopped thyme. Stir and cook over low for about 5 minutes or until thickened.
  • When finished, pour over the meat mixture in the casserole dish.
  • Layer the mashed potatoes over the top.
  • Sprinkle the last of the shredded cheese over.
  • Dust with a bit of paprika for color.
  • Bake for about 20 minutes, or until the top appears a bit golden and the cheese is melted.
  • Let cool and garnish with a bit of flat-leafed parsley and serve.
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