Cottage Pie

I’ve been calling this shepherd’s pie all week. And then I found out that because I made it with beef, it is actually cottage pie. Oops.

The pie was delicious and filling. The only problem? I forgot to add some flour and broth to bind the ingredients together and add a bit of moisture. Another oops.

I included in italics the way that I would make it next time, but fair warning: I haven’t actually tried this yet. And word to the wise: it is still amazing just the way it is without the flour and broth.

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Cottage Pie

Serves 4

1 1/2 pounds red potatoes, skin on
4 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
5 medium carrots, chopped (about 1 1/2-2 cups)
1/2 yellow onion, chopped (about 1 cup) 3 cloves garlic, thinly sliced
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 pound ground beef

Preheat the oven to 400F and grease an 8×8″ baking dish.

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Place the potatoes into a large pot and cover with cold water. Cover and bring to a boil. Remove cover and boil until the potatoes are fork tender. Drain the potatoes, reserving 1/2 cup of the cooking water. Using a masher or immersion blender, mash the potatoes with the cooking water and butter until creamy.

In the meantime, heat the olive oil in a large skillet over medium-low heat. Add the carrots, onion and garlic. Cook, stirring occasionally, until tender and beginning to brown. Stir in the oregano and rosemary and cook for 1-2 minutes.

Next time, I’d add in 1 tablespoon of all-purpose flour here and stir well. Then I’d add 1 cup of broth and cook until it was partially reduced.

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Remove the vegetables from the pan and spread in the baking dish. Add the beef to the skillet and cook until the inside is no longer pink.

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Layer the beef on top of the vegetables. Top with mashed potatoes.

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Bake for 30-40 minutes at 400F, until the potatoes start to brown on the top. Allow to cool for 5-10 minutes before serving.

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