Cottage Pie Recipe
Ingredients
| Potatoes | 2 Pound, peeled | |
| Milk | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Salt | 1 Teaspoon | |
| 1/4 plus 1/8 teaspoon ground black pepper | ||
| Onion | 1 Medium, chopped | |
| 2 carrots, peeled and chopped | ||
| 1 pound ground beef chuck | ||
| Tomato Paste | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Dry red wine | 1/4 Cup (16 tbs) | |
| 1 cup canned chicken broth or Old-Fashioned Chicken Broth | ||
| Dried thyme | 1/4 Teaspoon | |
| Frozen peas | 1 Cup (16 tbs) | |
Directions
1. Preheat oven to 425°F In 4-quart saucepan, combine potatoes and enough water to cover; heat to boiling. Boil until potatoes are tender, about 20 minutes; drain and return to saucepan. With potato masher, mash potatoes with milk and 2 tablespoons butter. Stir in 1/4 cup Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set mashed potatoes aside.
2. Meanwhile, in nonstick 10-inch skillet, melt remaining 1 tablespoon butter over medium heat. Add onion and carrots; cook until vegetables are tender, about 5 minutes. Add ground beef and cook over medium-high heat, breaking up meat with side of spoon, until beef is no longer pink, about 5 minutes. Skim and discard fat. Add tomato paste and cook, stirring, 1 minute. Add flour and cook, stirring, 1 minute longer. Stir in wine and cook until wine has evaporated. Add broth, thyme, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper, stirring until browned bits are loosened from bottom of skillet. Heat to boiling; stir in peas.
3. Transfer beef mixture to 9-inch deep-dish pie plate. Spoon mashed potatoes on top; spread evenly. Sprinkle with remaining 1 tablespoon Parmesan. Place pie on foil-lined cookie sheet and bake until slightly browned, about 20 minutes.
2. Meanwhile, in nonstick 10-inch skillet, melt remaining 1 tablespoon butter over medium heat. Add onion and carrots; cook until vegetables are tender, about 5 minutes. Add ground beef and cook over medium-high heat, breaking up meat with side of spoon, until beef is no longer pink, about 5 minutes. Skim and discard fat. Add tomato paste and cook, stirring, 1 minute. Add flour and cook, stirring, 1 minute longer. Stir in wine and cook until wine has evaporated. Add broth, thyme, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper, stirring until browned bits are loosened from bottom of skillet. Heat to boiling; stir in peas.
3. Transfer beef mixture to 9-inch deep-dish pie plate. Spoon mashed potatoes on top; spread evenly. Sprinkle with remaining 1 tablespoon Parmesan. Place pie on foil-lined cookie sheet and bake until slightly browned, about 20 minutes.
Chef
