Cottage Pie
Introduction
Just like Chef Meg's mom (who was from Britain) used to make!
Ingredients
Potato Topping:
2 russet potatoes, peeled and diced
1/4 teaspoon salt
1 egg yolk
Filling:
12 ounces lean beef, 96% lean
1 cup onions, diced
1/2 teaspoon black pepper
1 teaspoon thyme, dried
1 teaspoon chili powder
2 cups carrots, shredded
1 cup fresh green beans, chopped
1/2 cup frozen corn
2 tablespoons tomato paste
1 cup low-sodium vegetable or chicken stock
2 russet potatoes, peeled and diced
1/4 teaspoon salt
1 egg yolk
Filling:
12 ounces lean beef, 96% lean
1 cup onions, diced
1/2 teaspoon black pepper
1 teaspoon thyme, dried
1 teaspoon chili powder
2 cups carrots, shredded
1 cup fresh green beans, chopped
1/2 cup frozen corn
2 tablespoons tomato paste
1 cup low-sodium vegetable or chicken stock
Directions
Preheat oven to 375 degrees Fahrenheit.
Place the potatoes in a medium saucepan, then cover with cold water. Cover the pot with a lid, bring to a boil and then reduce to a simmer. Cook for 10-12 minutes, until the potatoes are soft.
While potatoes are simmering, prepare the filling. Place a large saute pan over moderate heat, add the beef and onions, and cook until the beef is no longer pink. Add the carrots, beans, spices, and tomato paste, stir to combine, and simmer for 2-3 minutes. Add the stock and corn, then stir to combine. Place the meat and vegetables into a casserole dish and set aside.
Drain the potatoes and mash well, using a potato masher or ricer. Add the egg yolk and salt. Spread or pipe on top of the meat mixture. Bake 10 minutes, until the potatoes are browned.
Serves 4.
Place the potatoes in a medium saucepan, then cover with cold water. Cover the pot with a lid, bring to a boil and then reduce to a simmer. Cook for 10-12 minutes, until the potatoes are soft.
While potatoes are simmering, prepare the filling. Place a large saute pan over moderate heat, add the beef and onions, and cook until the beef is no longer pink. Add the carrots, beans, spices, and tomato paste, stir to combine, and simmer for 2-3 minutes. Add the stock and corn, then stir to combine. Place the meat and vegetables into a casserole dish and set aside.
Drain the potatoes and mash well, using a potato masher or ricer. Add the egg yolk and salt. Spread or pipe on top of the meat mixture. Bake 10 minutes, until the potatoes are browned.
Serves 4.
Number of Servings: 4
