More Great Recipes: Beef | Main Dish | Oven | Potato

Cottage Pie


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 TB extra-virgin olive oil
3 TB unsalted butter
2 cups diced onion
2 cups sliced carrot
1 1/2 cup diced celery
10 oz mushrooms, sliced
4 cloves garlic, minced
1 TB kosher salt
2 tsp dried Oregano
1 1/2 tsp dried Savory
1 small can of tomato paste
1 1/2 lb Ground Beef
1/3 cup Beef or Veal Stock
1 tsp Worcestershire sauce
Freshly ground black pepper
4 - 5 cups left-over Mashed or Riced Potatoes
1/2 cup grated Parmagiano-Reggiano


Preheat oven to 350 degrees F.


Heat the olive oil and 1 TB of the butter in a sauté pan over medium heat.


Add the onion, carrots, celery, mushrooms, garlic, salt, oregano and savory.


Cook until soft.


Stir in the tomato paste and continue cooking until the mushrooms are soft.


Stir in the ground beef and the stock along with the Worcestershire, and a few grinds of black pepper.


Break the meat up into small bits, cook until no longer pink.


Pour mixture into a 3-quart casserole.


Spread the mashed potatoes over the top.


Sprinkle with either Parmagiano-Reggiano.


Dot with chunks of the remaining 2 TB of butter.


Bake 40-50 minutes or until potatoes are golden brown.


Pairs Well With


Notes

So similar to Shepherd's pie, just with beef and this makes a larger amount than the shepherd's pie recipe does.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11189 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

13 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Mixed Berry Tart
Mixed Berry Tart