Wednesday, March 30, 2011

Easy Cottage Pie

This is another go-to recipe for me because it's freezer friendly. I usually make two of these at a time and freeze one to keep on hand for those crazy, busy days when I don't have time to cook. 

Ground Beef Filling
1.5 lb. ground beef
1 medium onion, finely chopped
3 Tbsp. ketchup
1 Tbsp. Worcestershire sauce (or to taste)
2 tsp. basil
1 tsp. oregano
1 tsp. salt
½ tsp. black pepper
1 c. cooked vegetables  (any combo of diced carrots, peas, corn, chopped broccoli, lima beans, diced turnips and diced parsnips would work well)

Mashed Potato Topping
4 large Yukon gold potatoes, peeled and quartered
Milk, butter, salt and pepper
½ c. sharp cheddar cheese, grated

Preheat oven to 375°. Put water on to boil for potatoes.

Cook ground beef and onion in a large skillet until beef is browned. Drain. Add ketchup, Worcestershire sauce, basil, oregano, salt and pepper and mix well. Stir in vegetables, remove from heat and fold into a 9” deep-dish pie plate. Place in oven and cook for 20 minutes.

Boil potatoes for 20 minutes or until cooked. Add warm milk, butter, salt and pepper and mash till smooth and creamy. Adjust butter, salt and pepper to taste. Spread mashed potato topping over beef filling and place a few thin slices of butter on top. Sprinkle with cheese and put back in the oven until potatoes are golden in spots and cheese is melted. Slice and serve.


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