Cottage Pie

Cottage Pie is an easy to make meal and will hit the spot for a comfort food craving. It is the perfect fall dish!

Ingredients:

• For mashed potatoes:

  • About 2-3 pounds of potatoes

  • Non-dairy milk

  • Margarine

  • Salt

  • Pepper

  • Garlic powder

  • Onion powder

• For filling:

  • Vegetable oil

  • 1 onion, chopped

  • 2-3 carrots, chopped

  • 3-4 garlic cloves, minced

  • 1-1½ pounds of ground lamb or beef

  • 1 teaspoon of Kosher salt

  • ½ teaspoon of pepper

  • ½-1 cup of chicken broth

  • 1 teaspoon Worcestershire sauce

  • ½ cup of corn kernels

  • ½ cup of peas

Steps:

• Peel and dice potatoes and put in pot of cold water

• Cover, set over high heat, and boil water

• Once water is boiling, keep potatoes in for another 15-20 minutes, or until soft (you can remove the lid once water is boiling)

• Preheat the oven to 400ºF

• While potatoes are cooking, make the filing

• Cover the base of a saute pan with vegetable oil over medium high heat (you can also use a Dutch oven)

• Once oil is hot, add onion and carrots and cook for about 3-4 minutes, or until they begin to color

• Add garlic and stir to combine

• Add salt, pepper, and beef or lamb (I usually season the meat with some additional salt, pepper, ground mustard, and celery salt before adding to the pan) and cook until meat is brown and cooked through

• Add chicken broth (which will depend on how much meat you use—½ cup or ¾ cup is most likely the best) and Worcestershire sauce  

• Bring to a boil, reduce to low, cover and simmer for about 10-12 minutes (there will probably be some liquid after 10-12 minutes. That is okay because it will evaporate when it is in the oven)

• Finish the mashed potatoes. Once they are soft, drain and put in a bowl

• Using a masher, mash the potatoes and add non-dairy milk, margarine, salt, pepper, garlic powder, and onion powder. These are all to taste. I would recommend about 1 cup of non-dairy milk and one stick of margarine

• After the 10-12 minutes is up for the filling, add the corn kernels and peas

• If you are using a Dutch oven, place mashed potatoes on top and try to create a seal by placing along the edges, smoothing with a rubber spatula

• If you are not using a Dutch oven, transfer to a glass baking dish and then put mashed potatoes on top, try to create a seal by placing along the edges, and smooth with a rubber spatula

• Place in oven for 25 minutes

• Let sit for at least 15 minutes before serving