GROUND*****Cottage Pie

By Unblond1

This was *super* for both.

The frozen mashed potatoes with cream and butter already in them just sort of melt into the top of the pie though, which is really good but they don't get anywhere near crispy so the butter isn't necessary with those types of potatoes. Do add the cheese and an adequate amount of panko though - the crunch is nice.

I think this would also be good with a pie crust or biscuit topping, as a change, or even some Bisquick mixed with a little cheese, minced fresh rosemary and buttermilk to desired consistency.

13/04/15 - UPDATE - Served as is, in a bowl with a spoon, out of laziness, with a piece of garlic naan on the side - VVG and Dan even said he preferred it this way.

Ingredients

• TO SERVE:
• 8 servings
• Filling
• 2 tbsp. EVOO
• 1 lb. ground beef (450 grams) - can use medium as you will drain all the fat away anyhow
• 2 tablespoons Becel
• 3/4 cup finely diced onion, about 1/2 medium
• 1 cup medium dice celery, about 2 stalks
• 2 cups medium dice carrot, about 2 medium
• 1 parsnip, medium dice (not in original recipe but it worked - so might some turnip)
• 1 package shiitake mushrooms, stemmed and sliced (new addition 19/08/17)
• 2 cloves garlic, minced
• 1 heaping tbsp tomato paste
• 2 tablespoons flour
• 3/4 cup red wine
• 2 1/2 cups consome (2 cans, no water)
• 1 sprig rosemary
• 1 sprig thyme
• 1 bay leaf
• Salt and pepper to taste
• Required amount of fresh or frozen mashed potatoes (1/2 cup per serving)
• 1/2 tbsp. grated Zerto four-cheese blend
• 1/2 tbsp. Panko
• Salt and pepper
• try a pinch of smoked paprika on top
• OR:
• Gruyere Biscuit Topping for Pot Pies

Details

Servings 8

Preparation

Step 1

* *Filling*

* *Add* 2 tbsp. olive oil to a large frying pan or dutch oven over medium high heat. *Add* ground beef.

* Allow excess liquid to bubble away; stir and *cook* until meat is well browned and crispy, about 8-10 minutes. *Drain* excess fat using a colander. (*N.B.* he did cook it until it was crispy!)

* Remove beef with a slotted spoon and set aside, leaving the fat in the pan. *Add* vegetables; *cook* until golden, about 5-7 minutes. *Return* beef to the pot.

* *Deglaze* pot with red wine, scraping up browned bits and let reduce slightly.

* *Add* garlic, stir briefly then *add* tomato paste. If needed for roux, add a tablespoon or two of Becel buttery. *Brown* paste slightly and sprinkle in flour. *Cook* out for a minute or two.

* *Add* beef stock, rosemary, thyme and bay leaf. *Simmer*, covered for 20-25 minutes. Take care not to overcook this, keeping in mind that you want the finished vegetables to have a bit of bite left in them when serving the pie.

* *Remove* lid and continue cooking for another 10 minutes to reduce and thicken the gravy.

* *Remove* rosemary, thyme and bay leaf. *Season* well with salt and pepper.

* *Divide* into four portions, freezing three for other meals. *Divide* remaining portion evenly over the bottom of two small serving dishes.

* FOR POTATO TOPPING:

*Preheat* oven to 400. *Nuke* required amount of mashed potatoes according to package directions.

* *Top* the pie or pies with the potatoes by adding spoonfuls first then spreading them together to cover surface of meat.

* *Grate* 1/2 tablespoon of parmesan cheese on top of each dish, using a microplane. *Season* with salt and pepper and *sprinkle* over 1/2 tablespoon of Panko each.

* *Bake* on middle rack until top is golden and filling is warmed through - 25 minutes. *Let* stand for a few minutes before serving.

FOR BISCUIT TOPPING:

Follow directions in biscuit recipe.

* *NUTRITION*

Without topping (8 servings):

Calories 251.4
Total Fat 15.1 g
Saturated Fat 4.3 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 4.0 g
Cholesterol 34.1 mg
Sodium 463.8 mg
Potassium 285.6 mg
Total Carbohydrate 13.3 g
Dietary Fiber 2.6 g
Sugars 4.6 g
Protein 14.0 g

With Gruyere Biscuit Topping (8 servings):

Calories 481.8
Total Fat 26.2 g
Saturated Fat 7.9 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 9.0 g
Cholesterol 47.9 mg
Sodium 601.1 mg
Potassium 369.2 mg
Total Carbohydrate 38.3 g
Dietary Fiber 5.6 g
Sugars 6.7 g
Protein 23.3 g

With mashed potatoes, Panko and cheese (8 servings):

Calories 346.6
Total Fat 16.3 g
Saturated Fat 5.0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 4.2 g
Cholesterol 37.8 mg
Sodium 801.9 mg
Potassium 599.5 mg
Total Carbohydrate 33.3 g
Dietary Fiber 4.7 g
Sugars 6.3 g
Protein 17.0 g