Monday, December 3, 2012

Cottage Pie

Cottage Pie is equivalent to Shepard's Pie. It uses beef instead of lamb which I am not a big fan of eating. It is a simple, but filling dinner. From start to table, it is 2 hours, but most of that is simmering time also better known as homework time in this house. I didn't have beef broth. instead I used water and 2 packets of Swanson beef flavor boost. I also made a loaf of Irish Soda bread from a Bob's Red Mill mix which was very good. It was a 5 minute prep and baked in 45 minutes. I added raisins to the mix which the boys enjoyed!

Cottage Pie:

Serves 4

1.5 lbs beef stew meat
2 tbsp flour ( I used GF flour mix)
2 tbsp oil (I used safflower)
2 cups water
2 packets beef flavoring
1 cup red wine
1 cup diced carrots
1 small onion diced
1 cup frozen peas
1 tsp salt
1/2 tsp pepper
1 tbsp parsley flakes
2 lbs russet potatoes
1/4 cup butter
2/3 cup milk

Heat oil in stockpot over a medium burner. Toss flour and beef together and brown on all sides in the hot oil. Add the diced onion and carrot. Cook for another 3-5 minutes. Add water, beef flavoring and the wine. Season with salt, pepper and parsley. Simmer over low heat for 90 minutes. Add the frozen peas to the pot when there is 30 minutes left in the cooking time. Peel and boil potatoes for 20 minutes or until a fork passes through a potato easily. Drain water off of potatoes and mash with butter, milk and season to taste. Divide stew mixture evenly among oven proof bowls or pour all into an 8x8 baking dish. Top with mashed potatoes nd bake in a 375* oven for 10 minutes. Cool for 5 minutes before serving.

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