LOCATION: Recipes >> Entrée Pies >> Cottage Pie (serves 6-8)
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Cottage Pie (serves 6-8)
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1.5 lb ground sirloin (lowest fat)
1 lb carrots
1 large onion
3 tablespoons Bovril (liquid beef bullion)
6-8 potatoes
salt (for the potatoes)
Boil and mash the potatoes (boil in salty water for about 20
minutes). I usually mash them with 1 stick of margarine and a dash
of milk. Peel and chop the carrots (or use "cheater carrots").
Peel and chop the onion.
While the potatoes are cooking, brown the meat and onion in a large
saute pan. When browned, add enough water to JUST cover and the
Bovril. Let simmer for about 30 minutes. Add the carrots, and let
simmer another 10-12 minutes. Non-stick spray a casserole dish
(mine is about 8x10x3). Drain the meat into a bowl and reserve
the liquid for gravy. Spread the meat, onion and carrot mixture
into the pan. Top with the mashed potatoes. Use a fork to draw neat
patterns in the mashed potatoes (this part is optional, but fun
:-). Place under a broiler for 10-15 minutes, or until the potatoes
are browned and crusty.
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