Saturday, November 2, 2013

Cottage Pie

This is a traditional British dish that is quite similar to Shepherds Pie. It’s an easy dish to prepare and is a hit with everyone from family to guests. It’s also less expensive than Shepherds Pie due to the absence of lamb in the recipe. This is really good on a fall or winter day.

Preheat oven to 350 degrees.

Meat and Potatoes
½ pound ground beef
½ pound ground pork
1 15 ounce can original Veg All, drained

1 dozen red potatoes
1 stick margarine
2 cups milk
1 tablespoon garlic salt
½ pound shredded cheddar cheese

Brown Gravy Recipe
2 tablespoons pan drippings from frying the lamb
2 tablespoons self rising flour
1 cup milk
½ cup water
A dash of salt and a dash of pepper

Boil the potatoes until tender (around 45 minutes.)

Fry the ground meats until brown and drain, saving 2 tablespoons of the grease. Stir in the vegetables.

To make the gravy: in a sauce pan, combine the grease and the flour and stir together over medium heat until the mixture is brown. Stir in the milk and water and continue stirring constantly until the mixture begins to thicken, around 6-8 minutes. Add salt and pepper to taste. Pour over the meat and vegetables.

Once the potatoes are tender, drain the water from them and return to the pot. Take a potato masher and pulverize them. Add one stick margarine and one cup milk. Using an electric hand mixer, beat on medium speed until well mixed. Add the second cup of milk, one tablespoon garlic salt, and repeat the process.

In a medium, lightly greased casserole dish, put a thin layer (around half an inch) of the creamed potatoes in the bottom and spread evenly. Next, spoon in your fried meats, vegetables, and the gravy mixture. (Don’t pour or you will displace the potatoes on the bottom.) Spoon the rest of your creamed potatoes on top of the meat/vegetables and gravy and evenly spread the potatoes over all. You should have a layer of potatoes between one to two inches thick. Add the cheese on top.

Bake at 350 degrees until the cheese is melted and beginning to brown.

Serve with any vegetables and bread you choose.


No comments:

Post a Comment