English Cottage Pie - Week 15 Bonus

This pie has been around since the 1700's when the potatoes were introduced as an affordable crop for the poor that lived in cottages. This pie could be identical to the Shepherd's Pie, except for the fact that it doesn't not include mutton as the key meat ingredient.

This pie was just okay. The mashed potato top was runny, and we didn't care for the cinnamon in the filling. I have modified the recipe to make this pie better. Maybe someday, I'll get a chance to make it right and update this post!

Ingredients:

1 pound lean ground beef

1 onion, diced

3 carrots, diced

2 T. flour

1/2 t. cinnamon (optional)

1 T. Italian seasoning

1 t. parsley

1-1/2 cups beef broth

1 T. tomato paste

Salt and Pepper to taste

4 Potatoes, peeled and diced

1/4 c. butter

1/2 c. milk

Salt and Pepper to taste

1 cup shredded cheddar cheese

Directions:

Meat Filling: Brown ground beef, and drain. Add onion and carrot, then continue to saute until onion begins to brown, about 5 minutes. Mix in flour, and seasonings. Add beef broth and tomato paste, and simmer for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a round casserole dish.Potato Topping: Boil diced potatoes for about 15 minutes or until potatoes are tender. Drain. Mash potatoes until smooth. Add butter and milk and whip until fluffy. 

Spread potatoes over meat filling.  Sprinkle with cheddar cheese. Bake at 375 degrees for 30 minutes, or until top is browned and bubbly.

Enjoy!!