Tuesday, February 12, 2013

Is it Spring Yet? Cottage Pie


More winter comfort food.

Well, it's still winter here in the Northeast. We got 14" of snow where I live over the weekend. It's pretty, but now it's raining and is turning to slush.

I can't wait for the first sign of spring, when that first little crocus head pops up in my garden.

I'm craving some fresh produce and want to get going planting in the garden, but I will just have to be patient.

Thank goodness February only has 28 days.

What is cottage pie anyway?

It is a British casserole thing, made with minced meat and mashed potatoes on top.
It is not a Shepherd's Pie, which is always made with lamb (hence the word "shepherd").
It is also known as Hachis Parmentier, France's version of macaroni & cheese, I guess.

The main reason I made cottage pies, besides the weather, is I had leftover mashed potatoes! (which I never make).
Instead of tossing them, this was the perfect save.

This recipe is from Julie's website, and I followed it exactly.

Delicious.


Julie's Cottage Pie: (I made them in individual ramekins)

1 lb. lean ground beef
1 onion, chopped
2 tbsp. all-purpose flour
1 1/2 cups beef stock or broth
2 tbsp. tomato paste
a couple glugs of Worcestershire sauce
2 carrots, diced small
1/2 cup frozen green peas
salt and pepper
4 large potatoes, peeled (or not) and diced
1/4 cup butter
1/4-1/2 cup milk
a big handful of grated cheese (sharp cheddar is best)

Preheat oven to 375F.

In a large skillet set over medium-high heat, cook the ground beef, carrots and onion until the onion is soft and the beef is no longer pink. Sprinkle the flour overtop and stir to distribute it, then pour in the beef stock, add the tomato paste and Worcestershire, and stir to blend well.

Bring to a simmer and cook for a minute or two, until the gravy thickens. Add in the peas, season with salt and pepper and pour into a baking dish or individual ramekins.

Meanwhile, pour cold water over the potatoes in a medium-large pot and bring to a boil. When they’re very tender, drain and mash them (rough or smooth) with the butter and milk and spread over the beef mixture.
(you can also use leftover mashed potatoes, like I did!).

Scatter the grated cheese overtop. Bake for 30 minutes, or until the top is golden and it’s bubbly around the edges.


Serves 6.


Enjoy!

8 comments:

Katie C. said...

Weren't the carrots a bit crunchy? I would have thought that you needed to add them when you added the onion so they would soften up a bit.

Content in a Cottage said...

That looks like a perfect supper to eat in front of an open fire.

Stacey Snacks said...

Katie,
I revised the recipe.
Thanks,
Stacey

Kate said...

The ultimate comfort food! It is getting close to spring here...our pear tree is blooming yet it is freezing at night!

Janet C said...

This looks perfect for a cozy dinner! I especially like the fact that you use only one pound of meat. Everything else is veg so the meat actually becomes a condiment.

That seems to me to be an ideal way to eat -- a taste of meat with healthy vegetables!

Bluebird NY said...

Wow, I love the sound of this dinner idea! Nothing better on a cold evening....

Bites from life with the barking lot said...

The pictures of these with the potatoes oozing out are torture! I'd love these for any meal. ltuagi

Anonymous said...

Made it in a big Pyrex casserole dish.
The kids LOVED this!