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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Many chefs would argue that this should be called Cottage Pie since it calls for beef rather than lamb but I've never heard of it being made without meat! Personally, I think this is an excellent dish, full of flavour Although not included in the original list of ingredients, I tossed in a handful of frozen peas & corn before assembling - leftover veggies could also be used. This recipe was created by Toronto's own Lucy Waverman & published in the Autumn 2007 edition of Food & Drink magazine. Thank you Lucy! Ingredients:
1 tablespoon vegetable oil |
1 cup chopped onion (1/4-inch to 1/2-inch pieces) |
1/2 cup chopped celery (1/4-inch to 1/2-inch cubes) |
1/2 cup chopped carrot (1/4-inch to 1/2-inch pieces) |
1 cup chopped rutabagas (1/4-inch to 1/2-inch cubes) or 1 cup turnip (1/4-inch to 1/2-inch cubes) |
1 lb lean ground beef |
1 teaspoon chopped garlic |
1 pinch cayenne |
2 teaspoons chopped fresh thyme (or 1 tsp dried) |
1 tablespoon flour |
1 1/2 cups beef broth |
1 cup diced canned tomato with juice |
1 tablespoon worcestershire sauce |
1 tablespoon soy sauce |
1 teaspoon tomato paste |
1 bay leaf |
1 1/2 lbs yukon gold potatoes |
1/4 cup butter or 1/4 cup margarine |
1/4 cup milk |
Directions:
1. FILLING: Heat oil in a skillet over medium heat; add vegetables & saute until softened, about 4 minutes.
2. Crumble beef & add to mixture along with garlic, cayenne, thyme and salt & pepper to taste; saute until beef loses its pinkness, about 3 minutes, then drain off excess fat.
3. Stir in flour & remaining ingredients for the filling; bring to a boil, reduce heat & simmer for 30 to 35 minutes or until the sauce has thickened to the consistency that you prefer.
4. TOPPING: Cook potatoes in boiling salted water until tender, about 20 minutes; drain well, return to pot & dry off on turned-off burner.
5. Mash with butter & milk; stir in freshly ground pepper.
6. ASSEMBLY: Spoon beef mixture into a medium sized baking dish & top with potato mixture.
7. Bake for 20 to 25 minutes in a preheated 375F oven or until mixture is bubbling.
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