Cottage Pie

“When my son comes back from college he has a few requests, homemade chili, fettuccine alfredo and his favorite, cottage pie. I make this for him pretty much every time he is home.”

Harry Wetzel, Head of Operations & Family Partner

Serves: 6

 

Ingredients:

4 garlic cloves, divided
3 Tbsp butter
1 rosemary sprig
2 cups milk
4-5 medium russet potatoes peeled & quartered
1 egg yolk
2 lbs ground beef
1 Tbsp vegetable oil
3 carrots, peeled & chopped
1 medium onion, chopped
2 Tbsp flour
2 cups beef broth
1 beef bouillon cube
2 Tbsp Worcestershire sauce
8 oz tomato sauce
1 Tbsp ketchup
8 oz frozen peas
Salt & pepper, to taste
Chopped parsley for garnish

Method of Preparation:

Smash 2 garlic cloves with the flat side of a knife. Add butter, smashed garlic, rosemary and milk to a small sauce pot and heat over low heat, just to a simmer, then set aside for 15-30 minutes before passing through a strainer to remove the rosemary and garlic.

Place peeled, quartered potatoes into a large pot, cover with cold water and bring to a boil. Boil until tender, approximately 15 minutes. Drain and return the potatoes to the pot and mash with a potato masher. Add the butter/milk/rosemary mixture and stir to combine, season to taste with salt and pepper. Let cool for about 10 minutes, then add the egg yolk and mix to combine.

Preheat oven to 375°. In a medium pot, brown the ground beef in a medium pot over. Using a colander, drain the meat, then set aside. Add the vegetable oil to the same pot, over medium heat, then add the carrots and onion. Chop the remaining garlic cloves and add to the pot; cook for about 5 minutes, then add the flour. Cook about 1 minute then add the beef broth, bouillon, Worcestershire sauce, tomato sauce and ketchup. Cook until thickened and bubbly. Add the peas, cook for another 5 minutes and then pour the entire mixture into a 9” x 13” Pyrex dish. Top with the mashed potato mixture making sure to cover all of the meat mixture all the way to the edge of the dish. Bake in oven for 30 minutes, then remove from the oven and let stand for 5–10 minutes. Top with chopped parsley and serve with a side salad and some crusty bread!