Monday, February 09, 2009

Cottage Pie or Shepherd's Pie

This is a real comfort food.  The way I make this is semi simple, however you can make it super simple if you like; by using instant mashed potatoes, frozen  mixed vegetables and packet gravy. I use packet gravy but make real mashed potatoes and fresh cooked sliced carrots, and I prefer fresh mushrooms, but if you only have canned like I did here, that works fine too! 

4 potatoes
1/2 cup warm milk 
2 tablespoons butter

1 1/2 lbs. ground beef
1/2 onion, chopped
1 clove garlic, minced
2 carrots sliced, and cooked
1/2 cup frozen peas, thawed
1 can mushrooms, fresh is better if you have them, but I used canned this time. 
1 or 2 packets brown gravy mix, so that you have 2 cups gravy total.
2-3 shakes Worcestershire sauce
salt and pepper to taste

Bring water to a boil in two separate saucepans, boil potatoes in one and carrots in the other, for 20 minutes or until tender, drain and set the carrots aside. Drain potatoes and mash them with 
the butter and milk,  cover and set aside.
Brown ground beef, onion and garlic, drain.
Stir in the gravy and Worcestershire, simmer for 8-10 min. 
Mix in Carrots, peas and mushrooms. 
Salt and pepper to taste.

pour into a greased casserole dish and top with mashed potatoes, dot with butter and bake at 350 F. for 35-45 minutes.  Serve with slice of fresh baked bread.

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