Cottage Pie

30 Nov

Reading up on Cottage Pie vs. Shepherd’s Pie I learned that the former is traditionally made with beef while the latter with lamb. Both are quite similar beyond that, with veggies and a mashed potato topping. This is my version, in which I used neither (ground turkey).Whatever you want to call it, I hope you find it as appetizing as we did.

Time: 20 min prep, 20 min cook              Serves: 6

Ingredients


  • Potato Topping


  • 2 pounds baby yukon gold potatoes, cubed (or potato of your choice, peel if you want)
  • 2 cloves garlic, peeled
  • 2 tbsp butter
  • 1 tbsp cream cheese
  • 1/2 cup milk
  • 3/4 tsp salt (or to your taste)
  • 1/2 tsp pepper (or to your taste)
  • 2 tbsp chopped chives
  • 1/2 cup shredded sharp cheddar cheese
  • Meat Filling


  • 2 tbsp olive oil
  • 2 carrots, peeled and diced
  • 1/2 medium onion, diced
  • 1 garlic clove, minced
  • 1 pound ground turkey or chicken (may use beef as well)
  • 3/4 tsp salt (or to your taste)
  • 1/2 tsp pepper (or to your taste)
  • 1/4 tsp onion powder
  • 2 tbsp chopped parsley
  • 2 tbsp tomato paste
  • 1 cup corn
  • 1 cup chicken stock, warmed (sub beef stock if using ground beef)
  • 2 tbsp AP flour

How to make it


  • Preheat oven to 425F.
  • Potato Topping


  • Place potatoes and garlic in a medium sauce pan. Cover with water, about an inch over top. Bring to a boil and cook until fork tender, about 10-15 minutes. (In the meantime, begin meat filling.)
  • Drain water. Add butter, cream cheese, and milk. Mash until creamy. Season with salt & pepper. Stir in chives. Set aside.
  • Meat Filling


  • Heat oil in a large skillet over medium heat. Add carrots, onions, and garlic. Cook, stirring occasionally, until carrots are tender. Add meat and cook, stirring occasionally, until browned – breaking up as you go. Drain off excess liquid.
  • Turn burner to medium-low and return skillet to stove. Season with salt, pepper, and onion powder. Add parsley, tomato paste, and corn. Stir to combine.
  • In a cup or small bowl, combine stock and flour. Whisk until incorporated. Add to meat mixture and stir. Cook until just thickened.
  • Place meat filling mixture in bottom of a casserole dish. If you want a more shallow pie (as I did), divide between to 9-inch pie plates or similar. Top with potatoes, smooth to even out. Top with shredded cheese. Bake for 15-20 minutes, until bubbly and cheese is melted.
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