Cottage Pie

Ingredients

2 lbs. ground beef - 85% lean
2 Tbsp. canola oil
1 cup each, diced onion, carrot, and celery
1 Tbsp. each minced garlic and fresh thyme
3 Tbsp. all-purpose flour
2 Tbsp. tomato paste
1 can diced tomatoes (14.5 oz.)
1 cup low-sodium chicken broth
1/2 cup dry red wine
1 Tbsp. Worcestershire sauce
2 tsp. Dijon mustard
1 cup frozen green peas
1/4 tsp. coriander
1/4 tsp. ground ginger
1/8 tsp. cinnamon
1 pkg. (24 oz.) frozen russet potatoes
3 Tbsp. butter
1/3 cup milk
1 cup shredded white Cheddar Cheese
Salt and Pepper to taste

Preparation

1
Preheat oven to 400 degrees F. Coat a 2 quart baking dish with non-stick spray.
2
Brown ground beef in a saute pan over medium-high heat 8-10 minutes, or until no longer pink. Drain fat and transfer beef to a paper-towel lined plate.
3
Heat 2 Tbsp. oil in same pan over medium heat. Add onion, carrot and celery and sweat; about 5 minutes. Add garlic and thyme, and cook until fragrant, about 1 minutes. Stir in flour and tomato paste; cook 1 minute.
4
Whisk in diced tomatoes, broth, wine, Worcestershire, and Dijon; bring to a boil. Reduce heat to medium low and stir in reserved beef and peas; season with cinnamon, coriander and ginger and salt and pepper to taste. Transfer filling to prepared baking dish and set aside.
5
Prepare potatoes according to package directions. Mash until smooth and add butter and milk and salt and pepper to taste.
6
Arrange potatoes on top of filling. Top with Cheddar cheese and 2 Tbsp. butter and bake until potatoes and meat are heated through and potatoes begin to brown.
7
Let pie cool 10-15 minutes before serving.

 



About

Bubbling, warm and filling, a great way to take the chill of brisk fall evenings.

Yield:

8 servings

Added:

Wednesday, August 31, 2011 - 2:33pm

Creator:

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