Tuesday, May 4, 2010

Cottage Pie

I wasn't planning on posting this dish because the picture wasn't particularly good but when Susi over at Craftroom saw it on Flickr she asked me to post it A.S.A.P. I think she's always looking for taste-of-home dishes for her English husband.
#119 - Cottage Pie
When I was planning our weekly menu I thought I had ground lamb in the freezer & planned a shepherds pie. Then I realized the lamb was actually chozio which Matt was saving for chorizo & potato tacos. Luckily I have plenty of grass fed ground beef in the freezer so I just changed from shepherds to cottage. Mainly I was making this to use up some more of the parsnips in the fridge & we both really liked the flavor they added to the potato topping.

This recipe makes 2 individual cottage pies but you could easily double it & cook it in an 8" x 8" baking dish to serve 4.

Simple Cottage Pie

8 baby yukon potatoes, peeled & halved
2 medium parsnips, peeled & cut into 1-inch pieces
1/2 T vegetable oil
1/2 lb ground beef
2 scallions or spring onions, sliced
4 crimini mushrooms, chopped
1 T all-purpose flour
3/4 c chicken or beef broth
1/2 t dried rosemary
salt & pepper
1/4 - 1/2 c peas, fresh or frozen
10 pearl onions, fresh or frozen, sliced in half
1/2 T unsalted butter
1 T milk + more if needed

Preheat oven to 350 F.

Put the potatoes & parsnips into a large pot of salted water. Bring to a boil & cook until tender. When done, drain & return to pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the beef & cook until browned through. Add the scallions & mushrooms. Cook until the mushrooms had released their liquid & most of it has cooked away. Reduce heat to medium. Sprinkle with the flour & stir while cooking for 1 minute. Add the broth & stir until thickened & bubbly. Stir in the rosemary. Season to taste with salt & pepper. Add the peas & onions & cook until just heated through.

Add the butter & milk to the cooked potatoes & parsnips. Mash until creamy, adding more milk if needed. Season with salt & pepper.

Divide the beef filling between two two-cup ramekins. Top with the mashed potatoes & parsnips spreading to cover all the beef filling. Bake for about 30 minutes until the topping is golden brown.

2 servings

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.© 2007-2010 Kathy Lewinski


Recipe for Delicious said...

This looks so delicious! I LOVE the idea of adding parsnips. I also love that your recipe serves two!


vanillasugarblog said...

i've only had parsnips once. they were in a chip form. I would love to try this though

grace said...

so shepherd's pie is with lamb and cottage pie is with beef? all these years i've been calling my food by the wrong name! thanks for the clarification.

Lori said...

I just recently learned the name difference for using lamb and beef. Either way this is my kind of meal. A perfect bowl of comfort.

giz said...

Don't you just love it when something great comes out of a different plan. You did a great job. Happy belated b-days to both of you.

Lori said...

Oh my Kat that looks so good. Pure comfort food.

shopgirl said...

Thank you!!

Alicia Foodycat said...

Cottage pie is always a treat! And it's gone colder again, so comfort food like this would be very welcome.

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t = teaspoon
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