Wednesday, May 9, 2012

Cottage Pie



Cottage Pie (4-5 servings)
(Adapted from Babble)

Beef and Vegetables
1 ONION, chopped
1 lb GROUND BEEF
1/4 teaspoon ROSEMARY, dried
PEPPER
1/4 cup GLUTEN-FREE WORCESTERSHIRE SAUCE
2 tablespoons TOMATO PASTE
1 tablespoon GLUTEN-FREE FLOUR
2 cups FROZEN PEAS AND CARROTS
1 cup GLUTEN-FREE BEEF STOCK
1 cup CHEDDAR CHEESE, shredded

Mashed Potatoes
1 1/2 lbs POTATOES, peeled and cubed
1/2 cup BUTTERMILK
1/4 cup BUTTER
1/2 teaspoon GARLIC POWDER
SALT
PEPPER

1. Cook the ground beef and onion in a large pot over medium-high heat until browned, about 10 minutes. Drain the fat and add the rosemary and pepper to taste.
2. Meanwhile, boil the potatoes in cold, salted water and simmer until tender, about 25 minutes. Once cooked, drain them and return to the pot. Add the buttermilk, butter, garlic powder, and salt and pepper to taste and mash until desired smoothness. Stir in half of the shredded cheddar cheese.
3. Turn the heat to medium and stir the Worcestershire Sauce, tomato paste, and flour into the meat. Add in the vegetables and stock and simmer until slightly thickened, about 3 minutes. Put the meat mixture into the baking dish.
4. Spread the mashed potatoes evenly over the beef mixture. Top with remaining cheddar and bake in 350°F oven until lightly golden, about 25 minutes. If desired, broil until topping is rich golden-brown, about 3 minutes.

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