Comfort Food

These cold winter days call for warm and comforting food. A few weeks ago it was not only cold, but I was recovering from a bout of flu and broccolis and really wanted some comfort food. As I looked through files of ideas I found a recipe for Cottage Pie and it sounded like just what I needed. This recipe uses ground beef, 'shepherds pie' is the traditional recipe made with lamb. I made a few changes to add more vegetables and reduce other ingredients to make a smaller amount. It still made a large enough dish for a couple of meals for us. 

COTTAGE PIE

Ingredients: 

1 ½ teaspoon olive oil

2 garlic cloves, minced

½ onion, finely chopped

1 carrot, finely chopped

1 rib celery, finely chopped

1 pound ground beef

2 Tablespoons flour

2 Tablespoons tomato paste

1 ½ cups beef stock/broth

1 Tablespoon Worcestershire sauce

½ cup corn (I used frozen)

½ cup peas (also frozen)

½ teaspoon dried thyme

Topping:

1 ¼ pound potatoes, peeled and cut into 1” cubes

1/3 cup milk

1 tablespoon butter

Olive oil or melted butter

Shredded cheese 

Directions:

1.    Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minutes. Then add carrots and celery. Cook for 3 minutes or until softened and sweet. 

2.    Turn heat up to high. Add beef and cook, breaking it up as you go, until browned. 

3.    Add flour and mix in. Add tomato paste, broth, corn, peas, Worcestershire sauce, thyme. 

4.    Bring to simmer, then turn down heat so it is simmering rapidly. It should reduce down to a gravy consistency. This will be the thickness once its baked. 

5.    Transfer to a large casserole dish or pie dish. Cover, then refrigerate to cool for 1-2 hours or overnight. This ensures that the potato topping doesn’t sink into the filling and makes it much easier to spread. You could also put it in the freezer to cool while you make the potato topping. 

Assemble:

1.    Preheat oven to 350 degrees F. 

2.    Cook potatoes in boiling water for 15 minutes or until soft. Drain then return the pan to the burner which has been turned off. Shake briefly and allow to steam dry for 30 seconds or so. This allows the potatoes to reduce their liquid so the excess won’t drip into the filling and make the sauce watery. 

3.    Add butter and mash until melted. Then add milk and salt. Mash until smooth. You may add shredded cheese if you like. 

4.    Spread the hot potatoes onto the beef-vegetable mixture. Hot potatoes will be easier to spread than cooler ones. Top with shredded cheese. 

5.    Bake for 25-30 minutes or until golden on top and bubbling on the edges. Test with a food thermometer to be sure the temperature is at least 160 degrees. 

6.    Let stand for 5 minutes before serving.