Cottage Pie
By: Patricia Stagich
Published: Wednesday, August 31, 2011 - 2:33pm

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.