Cottage Pie
Recipe: #3260
November 30, 2011
Categories: Ground Beef, Cheese, Tomato, Carrot, Corn, Onions, Potatoes British, Pacific Northwest, Pacific Rim, Scandinavian, Oven Bake, Beef Dinner, Ground Beef Dinner, more
"Cottage Pie to use up those leftovers in the fridge, very tasty, use any veggies you have , left over gravy, mashed potatoes, grated cheese and all you have to add is a pound of beef burger or ground chicken/turkey, and the original "Shepard's Pie" was made with ground Lamb."
Ingredients
Nutritional
- Serving Size: 1 (513.5 g)
- Calories 1385.4
- Total Fat - 35.9 g
- Saturated Fat - 14.5 g
- Cholesterol - 135.9 mg
- Sodium - 1078.6 mg
- Total Carbohydrate - 217.2 g
- Dietary Fiber - 57.2 g
- Sugars - 90.4 g
- Protein - 61.4 g
- Calcium - 751.5 mg
- Iron - 13.9 mg
- Vitamin C - 70 mg
- Thiamin - 1.7 mg
Step by Step Method
Step 1
Preheat ove to 400f degrees. Scramble fry the ground beef with the onion, in a cooking oil sprayed frypan until no longer pink and the onion is softened and lightly caramelized. Add the frozen peas and corn with the cooked carrot rings and garlic, as the frozen veggies defrost stir and simmer for 5 minutes.
Step 2
Add the gravy, dry mustard,tomato paste, water, salt and pepper, simmer for a further 10 minutes Pour the meat mixture into a casserole.
Step 3
Evenly spread the mashed garlic potatoes over the top and sprinkle with shredded cheese. Sprinkle with parsley if using.
Step 4
Place the casserole on the middle rack of the oven and bake for 30 minutes or until the cheese is melted and bubbling around the edges.
Tips
No special items needed.