I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Friday, August 19, 2011

Cottage Pie

From Eating Royally.
Serves 4.

Beef Base
2 Tb oil
2 sm yellow onions, chopped fine

1 1/2 lbs ground beef

1/3 C flour
1-2 tsp thyme
2 1/2 C water
1 Tb Kitchen Bouquet
2 beef bouillon cubes
1 Tb Worcestershire

Potato Topping
2 1/2 lbs potatoes

1/2 stick butter
2 tsp salt
1/4 C heavy cream
1 egg yolk

1 C cheddar cheese, grated

Oven to 350.

Saute oil/onions until soft.  add beef and saute until no more pink remains..  Gradually stir in next group of ingredients.  Reduce heat and simmer 30-45 minutes until sauce is thickened.  Transfer with a slotted spoon to a 3-qt baking dish.

Cook potatoes and drain when tender.  Return to pot over low heat for a minute or two to dry them.  Mash.

Add next group of ingredients and mix well.  Pipe (wide star tube) or spoon (then fluff with a fork) potatoes over beef.

Sprinkle with cheese and bake for 20-30 minutes until potatoes are golden and the pie is heated through.

This can be made a day ahead and stored in the refrigerator, covered with plastic.

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