MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cottage Pie
Categories: Beef, Vegetables, Herbs, Potatoes, Cheese
Yield: 6 Servings
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2 lb Ground beef
Salt & pepper
2 tb Salted butter
1 md Onion (1 c); diced
2 Celery ribs (1/2 c);
- fine chopped
1 md Carrot (1/2 c); peeled,
- fine chopped
3 cl Garlic; minced
2 tb Tomato paste
1/4 c A-P flour
2 c Beef broth
1/2 c Dry red wine or water
1/2 c Frozen peas
2 tb Worcestershire sauce
4 Thyme sprigs
2 Dried bay leaves
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Salt
2 1/2 lb Russet potatoes; peeled,
- in 1" cubes
1/2 c Whole milk
5 tb Salted butter; melted
3/4 c Parmesan; grated
Set the oven @ 350°F/175°C.
Prepare The Filling:
Heat an ovenproof 12" skillet over medium. Add ground beef and
a large pinch of salt and cook, breaking up the meat as you go,
until slightly pink and just cooked through, 5 to 7 minutes. Using
a slotted spoon, transfer the ground beef to a bowl and set aside.
Leave about 1 ts fat in the pan and discard the rest.
To the same skillet, add butter, onion, celery, and carrot and a
pinch of salt. Cook, stirring occasionally, until the onion is
translucent and the carrot is just tender, about 5 minutes. Add
the garlic and tomato paste, stirring to coat, about 1 minute. Add
flour and stir to incorporate.
Add broth, red wine, peas, Worcestershire sauce, thyme sprigs, bay
leaves, and 1 ts each salt and pepper. Stir to combine, then bring
to a simmer and cook, stirring occasionally, until the consistency
of thick gravy, 7 to 10 minutes. Taste and add extra seasoning,
if needed. Remove the bay leaves and thyme sprigs and stir in the
ground beef. Remove from heat and set aside to cool slightly.
Make The Topping:
To a large saucepan, add 4 qt water and 2 tb salt and bring to a
boil. Add potatoes and cook until knife-tender, about 15 minutes.
Drain the potatoes and put back into the saucepan. Add the milk, 4
tb butter and 1/2 cup grated Parmesan. Mash with a potato masher
until just creamy, avoiding over-mashing. Taste and add salt if
needed.
Dollop the mashed potatoes on top of the beef mixture in the
skillet, carefully smoothing the mashed potatoes until it fully
covers the beef mixture and reaches the edge of the pan. Drizzle
the remaining 1 tb of butter over the top, sprinkle with remaining
1/4 cup grated Parmesan and bake in the oven until golden and
bubbly, about 30 minutes. Let stand for 10 minutes before serving.
Note:
If you do not have an oven-proof skillet, you can transfer beef
mixture to a 9x13" baking dish for assembly and baking.
Recipe by Dan Pelosi
Recipe FROM:
https://cooking.nytimes.com
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