Monday, November 15, 2010

Cottage Pie

Did you know that Shepherds pie traditionally is made with lamb, whereas Cottage Pie is made with beef? Me either till I did some research about it.  I love lamb, but it's rather pricy compared to a pound of ground beef.  I do own a meat grinder, so I guess I could get lamb and grind it myself, but like I said its pricy, and if i am going to spend the money on lamb, I am going to enjoy it nice and rare with some of my homemade mint jelly!

I cannot remember where I found this recipe, but I did read quite a few before I ventured out to try it on my own.  This is what happens when you plan tacos for a meal, but do not have any lettuce or tomatoes in the house, but still have defrosted ground beef.

4 large potatoes, peeled and diced
1 Tbs butter
1/4 cup shredded Cheddar cheese
salt and pepper to taste
5 carrots, chopped even
1 Tbs oil
1 onion, chopped
1 pound ground beef
2 Tbs flour
1 Tbs ketchup
3/4 cup beef broth
1/4 cup shredded Cheddar cheese

Cook potatoes until tender, drain and mash with butter and cheese, salt and pepper, set aside.  Boil carrots until tender, mash coarsely and set aside. Heat oil in a large frying pan, add onion and cook until clear, add ground been and cook until well brown. Pour off excess fat, then stir in flour and cook for 1 minute.   Add ketchup and broth.  Bring to a boil, reduce heat and simmer for 5 minutes.  Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish, spread the mashed carrotts on top, then top with the mashed potatoes, sprinkle with the remaining cheese.
Bake at 375 for 20 minutes or until golden.

I did read one recipe that added a tablespoon of minced onion to the potatoes with the cheese, that sounded really good, and I will try that next time I make this!

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