Friday, March 4, 2011

Cottage Pie

Cottage pie and Shepherds pie are very similar. The cottage pie uses ground beef and the latter uses ground lamb.  Either way, the meat can be substitute to individuals preference. The method is almost the same.


1 1/2 lb potato
2 tbsp sour cream
1 egg yolk
1/4 cup cream or broth
1 tsp garlic powder
salt and pepper
1 1/2 lb ground beef
1 onion, diced
2 cloves garlic, minced
Frozen peas and carrot, 1/2 cup
Corn niblets 
1 tbsp butter
1 tbsp flour
1 tbsp worchestershire sauce
2 tbsp ketchup
1/2 cup broth
1 tsp paprika

  • Clean, peel and cube potatoes. In a pot boil the potatoes until tender.  Drain out and add sour cream, broth,egg, garlic powder, salt and pepper. Mash until the potatoes are almost smooth and set aside.

  • While potatoes boil, heat a large wok with a swirl of olive oil. Add meat to the hot pan. Season meat with salt and pepper. Brown and crumble meat for 3 to 5 minutes. If there is too much of fat, spoon away some of the drippings. Add onion and garlic to the meat. Stir in the vegetables for about 5 minutes. Push it to aside, put in the 1 tbsp butter and 1 tbsp flour. Cook flour for 1 minute. Add in the broth and worchestershire sauce and cook till the gravy is thick.
  • Preheat broiler and fill a small rectangular/square glass dish with the meat mixture and top it with the mashed potato. Using a fork, make lines on top of the potato and sprinkle sparingly with paprika. Broil till potatoes are evenly browned.

Mashed potato-sour cream, broth,egg, salt, pepper, garlic powder
In the broiler

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