Cottage Pie

Meat and Poultry

Cottage Pie is a quintessential comfort food for these cold,  I mean REALLY cold (single digits anyone?) winter months. Comforting and delicious, this traditional British dish is prepared with fresh veggies, lean ground beef and creamy mashed potatoes.  Be sure to buy red or golden potatoes-no need to peel and saves a lot of time!  Love those one dish meals!  Also, this freezes well so if you have some extra time on a weekend, put this  yummy meal together and pop it into the freezer.  Take it out to thaw before work in the morning.  At dinnertime,  bake at 350 degrees for 40 to 45 minutes.  What a great weeknight meal!   This has always been a family favorite in our home and I’ll bet it will be in your home as well!  Try this for dinner!  Serves 6 to 8



Cottage Pie

8 Large Red or Golden Potatoes

3 Carrots, peeled and diced

3 Stalks Celery, diced

5 Green Onions,  (with tops) diced

1/2 Large Red Onion, diced

2 1/2 Cups Milk, separated

2 Pounds Lean Ground Beef

1-15 1/2 Oz. Can Peas, drained

1/2 Cup Butter, separated

1/3 Cup Flour

1/4 Cup Dry White Wine

1 Tsp. Garlic Powder

2 Tbsp. Dried Oregano

2 Tbsp. Dried Rosemary

1 Tsp. Black Pepper

1/2 Tsp. Sea Salt

Heat oven to 350 degrees.  Butter a 9″ x 13″ baking pan. Set aside. Wash potatoes and quarter.  No need to peel red or golden potatoes.  Place potatoes in a large pot and cover with water.  Bring to a boil over medium high heat and cook for 20 minutes or until fork tender.  Drain and mash with 1/2 cup of milk.  Set aside.

Peel and dice carrots; dice celery; dice red and green onions.

In a large skillet, melt 1/4 cup of butter over medium high heat.  Add diced red and green onions and saute for 6 to 8 minutes.  Add carrots and celery and saute for another 6 to 8 minutes.  Add ground beef and spices.  Cook and stir until beef is browned and no longer pink.  Drain and return to pan.  Turn heat to simmer.

In a small saucepan, melt 1/4 cup of butter over medium heat.  Whisk in flour until blended.  Slowly add 2 cups of milk and white wine.  Whisk constantly until slightly thickened, about 8 to 10 minutes.

Add sauce to the meat and vegetable mixture.

Add drained peas.

Stir well and let simmer for about 5 to 6 minutes, stirring occasionally.  Pour into prepared 9″ x 13″ baking pan.  Evenly spread mashed potatoes over.

At this point, the dish can be frozen; just wrap in foil.  Will last up to 6 months in the freezer.  Let thaw for several hours and bake as directed.

Bake at 350 degrees for 40 to 45 minutes.

Serves 6 to 8.