You May See Tears Of Joy When You Serve This Stupendous Cottage Pie To Your Family

Once every two weeks or so I get a request from my little one to “please mommy make the cabin dinner again”… The first time she said that, I had no idea what she was talking about. I mean, sure – the meals I make are not exactly Michelin star restaurant-style, if you know what I mean, but I wouldn’t actually call them cabin meals, either. To me it sounded like something that comes out of a box when you’re on a flight to a tropical destination. And NOT in first class.

After a couple of questions I was able to find out it was cottage pie she so desperately wanted me to make! It really has become her favorite meal, and whenever we are having mashed potatoes it goes without saying that there will be cottage pie the next day.

Sometimes I even have to make mashed potatoes just for this dish – I don’t mind, because I see how much she loves it. I’ve tried several recipes and this one from Bear And Bug Eats never fails. I would highly recommend making a double batch – you’re going to want to have some leftovers for lunch the next day!

This is one of those meals that never goes out of style. Our mothers made it, our grandmothers made it and probably their mothers, too.

It’s inexpensive, makes use of your leftovers, and you can hide all kinds of things from the fridge in this pie! I like to grate all those tiny little pieces of cheese and add them into the mashed potatoes before spreading them on top of the meat mixture. And if you happen to have some bacon – oh, my, goodness. Bacon makes everything better and this dish is no exception! Crumble it to pieces and sprinkle on top – you won’t be sorry!

Related Post:
Pork Tenderloins

Ingredients

Potato Topping

1 1/2 pounds potatoes, peeled and cubed (russet recommended)

1/4 cup Borden half-and-half

2 tablespoons Land O’ Lakes unsalted butter

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 large egg yolk

Meat Filling

2 tablespoons canola oil

1 cup chopped onion

2 carrots, peeled and chopped

2 cloves garlic, minced

1 1/2 pounds ground beef

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 tablespoons Gold Medal flour

2 teaspoons tomato paste

1 cup Swanson chicken broth

1 teaspoon Worcestershire sauce

2 teaspoons fresh rosemary, chopped

1 teaspoon fresh thyme, chopped

1/2 cup corn kernels, fresh or frozen

1/2 cup English peas, fresh or frozen

Instructions:

Preheat oven to 400 degrees.

Fill a medium pot with water. Boil potatoes until tender, about 10 minutes (depending on the size of your cubes). Drain when done.

While the potatoes are cooking, heat the oil in a large sauté pan over medium-high. Sauté onions and carrots for about 3 minutes, or until they have some nice color. Add garlic and sauté another 30 seconds or so. Add meat, salt, and pepper and cook for about 3 more minutes, or until cooked through.

Stir in the flour and cook for another minute. Stir in tomato paste, chicken broth, Worcestershire, and herbs. Bring to a boil, cover, lower heat and simmer for 10 minutes, or until sauce is slightly thickened. Adjust seasoning if needed.

While that simmers, mash potatoes with half-and-half, salt and pepper, and egg yolk. Adjust seasoning as needed.

Stir corn and peas into meat mixture. Pour mix into an 11×13” baking dish. Top with mashed potatoes, smoothing flat with a rubber spatula (try to get a nice seal around the edges).

Bake for 25 minutes, or until potatoes start to brown. Allow to rest 15 minutes before serving.

Source :  allrecipes.com