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Cottage Pie




Source of Recipe


Arthur Schwartz


Recipe Introduction


For easier cleanup, choose a deep sauté pan or shallow flame-proof casserole
that can go into a hot oven. This way you can prepare the meat base in it, top
it with mashed potatoes, and pop it in the oven. I used a 10-inch copper sauté
pan, which is more than attractive enough to put on the table. Otherwise, you
will have to transfer the meat mixture to a casserole, or four individual
serving casseroles, to bake the “pie.”


List of Ingredients




2 tablespoons vegetable oil
1 medium onion, cut into ¼-inch mince
1 medium carrot, cut into ¼-inch mince
1 1/2 pounds ground chuck
2 tablespoons flour
1 to 1 1/4 cups beef broth (can be canned or from a bouillon cube)
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
Salt and freshly ground black pepper to taste
1 cup frozen peas
1/2 pound mushrooms, thinly sliced, sautéed in 2 tablespoons vegetable oil
(optional)
2 pounds potatoes, peeled, boiled, and mashed (I use 2 or 3 tablespoons of
butter, and
about 1/2 cup cream or milk)
1/2 cup grated Parmigiano-Reggiano or shredded Cheddar cheese

Recipe




In a 10-inch skillet or sauté pan, over medium heat, warm the oil and sauté the
onion and carrot together until the onion is tender and golden, about 8 minutes.

Add the chopped beef and break it up with the side or a wooden spoon, continuing
to break it up as it cooks and loses its raw color.

As soon as the raw color is gone, sprinkle on the flour and mix well, cooking
another 2 minutes while still stirring and breaking up the meat.

Add the beef broth, the Worcestershire, and the ketchup. Bring to a simmer,
still breaking up the meat. Let simmer for 2 or 3 minutes.

Add the frozen peas, mix well, then let simmer another 3 or 4 minutes, until the
peas are defrosted and barely cooked. Stir in the optional sautéed mushrooms.

With the back of your wooden spoon, or a spatula, even out the mixture in the
pan. Or, transfer it to a casserole that will accommodate it and about 3/4 inch
of potatoes. Or, divide the mixture between 4 individual casserole dishes.
Spoon on the mashed potatoes and smooth the top, making sure the potatoes cover
the meat well. Sprinkle with grated cheese.

Bake in a preheated 425-degree F. oven for about 20 minutes, until you can see the
meat mixture bubbling around the edge of the pan, and the top has lightly
browned.

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