Bask In The Flavors Of This Classic Cottage Pie
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Cottage pie has always been a staple food around my house. I learned how to make this yummy entree from my mom, although, she referred to it as, “shepherd’s pie”. I know some of you say that shepherd and cottage pies are two different things but others claim they are the same.
So what is it; are they the same or aren’t they? One will probably never know but I’m sure you ladies will duke it out in the comment section below as to what the correct answer is LOL. Anyway, I really like this recipe for cottage pie as it is insanely flavorful and very filling. One serving of this yumminess does me in for the day and I don’t even want dessert afterward! I know, it’s a miracle, right? Plus, it’s super simple to make and you most likely have all the ingredients already stocked in your kitchen. I love the addition of the Ranch dressing. Yummo!
Ingredients:
2 tablespoons of Kerrygold butter
1 large onion, chopped fine
1 teaspoon of minced garlic
2 pounds of ground beef OR ground lamb
4 tablespoons Gold Medal flour (I use brown rice flour for a gluten free version)
2 tablespoons of Heinz tomato paste
2 cups of College Inn chicken broth
1/4 cup of heavy cream
2 tablespoons of Heinz Worcestershire Sauce
2 cups of shredded fresh carrots
Topping
2 1/2 pounds potatoes, peeled and diced
1 teaspoon Morton salt
6 tablespoons of butter
2 tablespoons of Philadelphia cream cheese
1/4 cup of Kraft parmesan ranch dressing or plain ranch
Instructions:
In a large stock pot, add salt and diced potatoes. Cook until tender.
While potatoes are boiling, make meat sauce.
Melt butter, add onion and garlic. Cook 3 minutes. Add meat and brown. Add flour and tomato paste and cook 2 minutes. Sauce should be dark in color.
Add broth, cream, worcestershire sauce and simmer over medium heat. Simmer until ground beef mixture starts to thicken (6-8 minutes). Remove from heat.
Preheat oven to 425.
When potatoes are done boiling, drain and add butter, cream cheese and ranch. Using a potato masher, mash until potatoes are smooth. Small pieces are okay, my family likes it this way better.
NOTE: I do not cook my shredded carrots, they turn out just fine by adding them raw to the dish and having them bake. You can also use drained canned or frozen carrots.
In a 9X13 dish, add meat mixture, a layer of carrots and finally the mashed potato topping.
Cover with foil.
Bake for 35-40 minutes. If you would like the topping to be dark brown, remove foil and broil for a few minutes.
Let cool for 10 minutes and serve.
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Quick tip: Feel free to toss in some of your favorites veggies into the meat mixture for added flavor and texture. Peas, carrots, and green beans are all great choices.