Post by barb43 on Jun 30, 2021 18:04:46 GMT
Cottage Pie with Mashed Potato Crust
Cottage Pie is a savory meat pie that originated in the UK, or maybe France, depending on the source you read. The term “cottage pie” was first used around 1791, when the potato was starting to be regarded as an affordable, edible crop in England and Ireland. Perhaps it was only a matter of time before someone figured out that a meaty-potato-laden dish was filling, sustainable, and inexpensive.
Here's an interesting little article on this tasty dish:
thompsonhouse.ca/2017/11/cottage-pie-history/
The recipe I found appeared in an issue of Southern Living magazine. I modified it to suit our tastes, and what I had on hand, naturally. That's the beauty of this dish - you can easily make it to suit yourself.
Ingredients: - to serve 2 to 3 people
3/4-lb lean ground beef
1/4 cup low sodium broth (vegetable or beef),
. . . and maybe a couple tablespoons of olive oil
1/2 cup chopped white or yellow onion
4 oz sliced fresh mushrooms
1 tsp minced jarred garlic
1/2 cup frozen peas, thawed
1/4-1/2 cup chopped fresh baby carrots
1 tsp Herbes de Provence or Italian seasoning
1/4-1/2 tsp freshly ground black pepper
1 Tbsp Almond flour
1 10-oz can diced tomatoes & green chilies (like Ro-Tel)
1 small bay leaf
1-2 Tbsp red wine vinegar
4 servings instant mashed potatoes, prepared according to package directions and set aside to cool
Instructions:
1. Prep veggies before beginning cooking, for ease of constructing the dish. Cook mashed potatoes at this point.
2. Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove beef from skillet using a slotted spoon; reserve 2 tablespoons drippings in skillet. Reduce heat to medium.
3. If there were no drippings to save, add 1-2 Tbsp of olive oil to the skillet.
4.Sauté onion, mushrooms, fresh carrots, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir in ground beef, peas, and seasonings. Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. It's likely the contents of the skillet will be very dry by this time. Add 1/4 cup low sodium broth. Don't worry - the broth will cook down as the vegetables cook.
5. Stir in tomatoes, bay leaf, and vinegar, breaking up large tomato pieces with a spoon. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened. Remove bay leaf. Transfer mixture to a lightly greased 3-quart ovenproof skillet or baking dish.
6. Spoon cooled potatoes over beef mixture in skillet, smoothing gently with back of spoon.
7. Bake at 400°F for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.
Cottage Pie is a savory meat pie that originated in the UK, or maybe France, depending on the source you read. The term “cottage pie” was first used around 1791, when the potato was starting to be regarded as an affordable, edible crop in England and Ireland. Perhaps it was only a matter of time before someone figured out that a meaty-potato-laden dish was filling, sustainable, and inexpensive.
Here's an interesting little article on this tasty dish:
thompsonhouse.ca/2017/11/cottage-pie-history/
The recipe I found appeared in an issue of Southern Living magazine. I modified it to suit our tastes, and what I had on hand, naturally. That's the beauty of this dish - you can easily make it to suit yourself.
Ingredients: - to serve 2 to 3 people
3/4-lb lean ground beef
1/4 cup low sodium broth (vegetable or beef),
. . . and maybe a couple tablespoons of olive oil
1/2 cup chopped white or yellow onion
4 oz sliced fresh mushrooms
1 tsp minced jarred garlic
1/2 cup frozen peas, thawed
1/4-1/2 cup chopped fresh baby carrots
1 tsp Herbes de Provence or Italian seasoning
1/4-1/2 tsp freshly ground black pepper
1 Tbsp Almond flour
1 10-oz can diced tomatoes & green chilies (like Ro-Tel)
1 small bay leaf
1-2 Tbsp red wine vinegar
4 servings instant mashed potatoes, prepared according to package directions and set aside to cool
Instructions:
1. Prep veggies before beginning cooking, for ease of constructing the dish. Cook mashed potatoes at this point.
2. Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove beef from skillet using a slotted spoon; reserve 2 tablespoons drippings in skillet. Reduce heat to medium.
3. If there were no drippings to save, add 1-2 Tbsp of olive oil to the skillet.
4.Sauté onion, mushrooms, fresh carrots, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir in ground beef, peas, and seasonings. Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. It's likely the contents of the skillet will be very dry by this time. Add 1/4 cup low sodium broth. Don't worry - the broth will cook down as the vegetables cook.
5. Stir in tomatoes, bay leaf, and vinegar, breaking up large tomato pieces with a spoon. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened. Remove bay leaf. Transfer mixture to a lightly greased 3-quart ovenproof skillet or baking dish.
6. Spoon cooled potatoes over beef mixture in skillet, smoothing gently with back of spoon.
7. Bake at 400°F for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.
We don't have hardly any access to mutton, or any sheep/lamb products around here.