Cottage PieSubmitted by: CHEF_MEG
IntroductionJust like Chef Meg's mom (who was from Britain) used to make! Just like Chef Meg's mom (who was from Britain) used to make!
2 russet potatoes, peeled and diced
1/4 teaspoon salt
1 egg yolk
12 ounces lean beef, 96% lean
1 cup onions, diced
1/2 teaspoon black pepper
1 teaspoon thyme, dried
1 teaspoon chili powder
2 cups carrots, shredded
1 cup fresh green beans, chopped
1/2 cup frozen corn
2 tablespoons tomato paste
1 cup low-sodium vegetable or chicken stock
Cottage pie and shepherd's pie are popular British meals. What's the difference? Both contain meat and vegetables and are topped with mashed potatoes; however, cottage pie contains beef, and shepherd's pie contains lamb. I like them both!
To keep the lean beef from sticking to the pan, I cook the beef and onions at the same time.
I prefer to use French-cut green beans in this recipe.
For a vegetarian version, use soy crumbles or cooked lentils and vegetable broth.
Place the potatoes in a medium saucepan, then cover with cold water. Cover the pot with a lid, bring to a boil and then reduce to a simmer. Cook for 10-12 minutes, until the potatoes are soft.
While potatoes are simmering, prepare the filling. Place a large saute pan over moderate heat, add the beef and onions, and cook until the beef is no longer pink. Add the carrots, beans, spices, and tomato paste, stir to combine, and simmer for 2-3 minutes. Add the stock and corn, then stir to combine. Place the meat and vegetables into a casserole dish and set aside.
Drain the potatoes and mash well, using a potato masher or ricer. Add the egg yolk and salt. Spread or pipe on top of the meat mixture. Bake 10 minutes, until the potatoes are browned.
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Edible, but--in my grandmother's recipe (granddad was Irish, she was German) she used any veggies in season or that she herself had canned. The chili powder is not traditional, I don't like it in this. And the filling was runny, she added 2 Tbsp flour to thicken so it stands up the way other pies do - 3/25/11
Variations - a tin of chopped tomato (with nothing added) or a jar of tomato passata (nothing added).
Reduce the GI,mix the potato with carrot and turnip, or cauliflower. Use skim milk instead of egg yolk.
Less work:a pack of frozen veg (diced carrot, sweetcorn, peas). Or just frozen peas.
No chi - 3/25/11
Yum! Just had this for dinner - it was GREAT! I used some green onions and celery in addition to the ingredients suggested above. Also used chicken stock vs milk/butter to make the mashed potatoes. Super delicious! Whether traditional or not it was healthy and tasty...thanks Meg! - 9/22/11
I have a somewhat similar version but I use extra lean ground turkey breast. For the vegs. I just use frozen mixed veg. (sometimes brocolli and carrots) and run under hot water just to thaw. Layer cooked turkey, vegs, sliced (lengthwise) string cheese, and top with smashed red potato (with skins). - 3/25/11
This was very good - I agree with others that more veggies are good and the idea of puree-ing them to thicken the meat mixture is definitely one I will try. In the UK this is often made on Mondays with minced beef/lamb from Sunday's roast as a way to use leftovers. - 9/12/11