Cottage Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Filling:4 tbsp vegetable oil500 gram ground beef2 tbsp butter3/4 cup diced onion, about 1/2 medium1/2 cup diced celery, about 1 stalk2 cups diced carrot, about 2 medium2 cloves garlic, minced1 heaping tbsp tomato paste2 tbsp flour1 cup red wine2 1/2 cups beef stock1 sprig rosemary1 sprig thyme1 bay leafSalt and pepper to tastePotatoes:5 medium cooking potatoes, quartered3 cloves garlic, smashed3 tbsp. olive oil1/4 cup 0 fat yogurt1/4 cup grated parmesan cheeseSalt and pepper to tasteFor Assembly:1 ~ 9-inch square casserole dishExtra grated parmesan cheeseSalt and pepper
Filling:
1. Add 2 tbsp vegetable oil to large saucepot over medium high heat. Add ground beef.
2. Allow excess liquid to bubble away; stir and cook until meat is well browned and crispy, about 8-10 minutes. Drain excess fat using a colander.
3. Deglaze pot with red wine, scraping up browned bits and let reduce slightly.
4. In another large pot, add remaining vegetable oil over medium high heat. Add onions, carrots and celery; cook until golden, about 5-7 minutes.
5. Add garlic, stir briefly and add tomato paste. Brown paste slightly and sprinkle in flour. Cook out for a minute or two
6. Add in red wine from deglazing beef, scraping up crispy brown bits from bottom of pan.
7. Add beef stock, rosemary, thyme and bay leaf. Return browned meat to pot. Simmer, covered for 20-25 minutes.
8. Remove lid and continue cooking for another 10 minutes; liquid will reduce and thicken. Remove rosemary, thyme and bay leaf. Season well with salt and pepper.
Potatoes:
1. Add quartered potatoes and smashed garlic to medium pot. Fill pot with cold water just to cover potatoes; season cooking water with salt and bring to a boil.
2. Boil on medium high heat until potatoes are tender but not overdone, about 15-20 minutes.
3. Strain potatoes; let dry out slightly in colander before returning to pot. Add cream, butter, pepper, Parmesan cheese and more salt if necessary.
4. Mash roughly with fork or potato masher.
For Assembly:
1. Preheat oven to 400. Spoon filling into the bottom of a 10-inch round casserole dish. Top with potatoes.
2. Grate parmesan cheese on top Season with salt and pepper
3. Bake on middle rack until top is golden and filling is warmed through, about 20-25 minutes.
4. Let stand for a few minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user SNAPHU.
1. Add 2 tbsp vegetable oil to large saucepot over medium high heat. Add ground beef.
2. Allow excess liquid to bubble away; stir and cook until meat is well browned and crispy, about 8-10 minutes. Drain excess fat using a colander.
3. Deglaze pot with red wine, scraping up browned bits and let reduce slightly.
4. In another large pot, add remaining vegetable oil over medium high heat. Add onions, carrots and celery; cook until golden, about 5-7 minutes.
5. Add garlic, stir briefly and add tomato paste. Brown paste slightly and sprinkle in flour. Cook out for a minute or two
6. Add in red wine from deglazing beef, scraping up crispy brown bits from bottom of pan.
7. Add beef stock, rosemary, thyme and bay leaf. Return browned meat to pot. Simmer, covered for 20-25 minutes.
8. Remove lid and continue cooking for another 10 minutes; liquid will reduce and thicken. Remove rosemary, thyme and bay leaf. Season well with salt and pepper.
Potatoes:
1. Add quartered potatoes and smashed garlic to medium pot. Fill pot with cold water just to cover potatoes; season cooking water with salt and bring to a boil.
2. Boil on medium high heat until potatoes are tender but not overdone, about 15-20 minutes.
3. Strain potatoes; let dry out slightly in colander before returning to pot. Add cream, butter, pepper, Parmesan cheese and more salt if necessary.
4. Mash roughly with fork or potato masher.
For Assembly:
1. Preheat oven to 400. Spoon filling into the bottom of a 10-inch round casserole dish. Top with potatoes.
2. Grate parmesan cheese on top Season with salt and pepper
3. Bake on middle rack until top is golden and filling is warmed through, about 20-25 minutes.
4. Let stand for a few minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user SNAPHU.
Nutritional Info Amount Per Serving
- Calories: 418.7
- Total Fat: 19.6 g
- Cholesterol: 68.6 mg
- Sodium: 1,202.7 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 4.8 g
- Protein: 22.1 g
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