On 10/6/2017 2:39 PM, Wayne Boatwright wrote:
> Practically Brit has a recipe for Cottage Pie,and I'm sure that most
> don't even bother with a recipe. However, there are tons of recipes
> for it,and this is my take on it. To make Shepherd's Pie, substitute
> lamb. Truly a comfort food on either side of the pond. :-)
>
> Cottage Pie
>
> Ingredients
> -----------
> 3 cups leftover roast beef (minced or finely diced)
> 2 tablespoons extra virgin olive oil
> 1 cup onion (finely chopped)
> 1 tablespoon butter
> 3 tablespoons all-purpose flour
> 1 1/2 cups beef broth
> 1 teaspoon Worcestershire sauce
> 3/4 cup frozen peas
> 3/4 cup fresh carrots, diced or coarsely chopped, cooked
> Dash salt and pepper, to taste
> 3 to 4 cups leftover or fresh mashed potatoes (prepared with
> milk, butter, salt, and pepper)
> Optional: 3 tablespoons sour cream
> 1 cup Cheddar cheese ( finely shredded)
> Dash of sweet Hungarian paprika
>
> Directins
> ----------
> Lightly grease a 2-quart baking dish. Heat oven to 350.
> In a large skillet over medium heat, sauté the onion in the
> olive oil until softened and lightly browned. Add the beef and
> butter and saute for about 1 minute longer. Stir in the flour
> until blended. Add beef broth, Worcestershire sauce, peas, and
> carrots. Add salt and pepper to taste.
> Spoon the beef mixture into the prepared baking dish.
> If using leftover mashed potatoes, warm them in a saucepan with
> a little butter or milk until softened.
>
> Stir sour cream and cheese into the potatoes.
> Spoon potatoes evenly over the beef layer and sprinkle lightly
> with paprika. Bake for 25 to 35 minutes, until hot and bubbly.
> If desired, turn on the broiler to brown the top for just a
> minute or two, but watch carefully to prevent burning.
>
> We'll have this along with a fresh fruit salad drizzled with a light
> mint vinaigrette.
>


High end "hambooger pie"!

Yumm-O!