Sunday, February 1, 2015

Cottage pie

I don't know that I've ever truly had a shepard's pie. I worked for an Irish pub in college and we served it, but I never tried it. The meals always looked really good though. When I came across this recipe, I was excited to give it a try.

It wasn't anything spectacular, but was a very cozy food. I'd definitely call it a comfort food. I prepped it the night before, put it in the refrigerator then warmed it up instead of having to do everything the night of.

The original recipe calls for putting all the ingredients into four individual serving dishes. I definitely could've done this, however, since it's just me and Scott, I opted to make one big pan. Plus, I got to use one of my new Rachael Ray casserole dishes-isn't it awesome?!

Cottage pie-adapted from Dinner Tonight: Done! by Real Simple
Total time: 45 minutes
Serves 4

  • 1 1/2 pounds russet potatoes (about 3), peeled and cut into 2-inch pieces
  • Kosher salt and black pepper to taste
  • 1/2 cup milk
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 pound ground beef
  • 1/3 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 cup carrots, diced
If you are assembling and cooking right away, preheat oven to 425 degrees. Otherwise, you can assemble these up to two days in advance, just add 10-15 minutes to the cook time.

Place the potatoes in a large pot filled with enough cold water to cover them. Bring to a boil and cook until potatoes are tender. Drain and return to the pot. Add the milk, butter and 1/4 teaspoon each salt and black pepper to taste. Mash to desired consistency.

Meanwhile, heat the oil in a large skillet over medium high heat. Add the beef and cook until no longer pink, 5-6 minutes. Stir in ketchup, Worchestershire sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper. Fold in carrots.

Transfer beef mixture to a baking dish (or individual baking dishes), and top with mashed potatoes. Baken until golden brown, 15 to 20 minutes.
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