Entrée Pies: Meat Potato by Recipe Cottage

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	Meat Potato

		Meat and Potato Pie Yield: 8 servings 4 large russet potatoes; peeled, diced 3 Tbsp butter salt; to taste black pepper; to taste 1/2 cup milk 8 oz sharp cheddar cheese; grated 12 oz cottage cheese 1 med onion; finely chopped 2 med carrot; finely chopped 1 1/2 lb ground beef 1 lb mushroom; sliced 1/4 cup dry sherry paprika Heat oven to 350 F . Spray a 3-quart baking dish with a non-stick vegetable coating. Boil the potatoes until they can be easily pierced with a fork. Drain thoroughly and return to the pot. Add 2 1/2 tablespoons of butter, salt, pepper, the milk, and 1 cup of the grated cheese; mash thoroughly. Blend in the cottage cheese and again mix well; set aside. In a heavy skillet, cook onion and carrots in the remaining 1/2 tablespoons butter over low heat, until onion is soft and translucent, about 15 minutes. Stir occasionally and add a little water if necessary to prevent scorching. Add the meat, salt and pepper, and cook until meat is no longer pink. Spoon meat mixture into a colander lined with paper towels to absorb any grease from the meat. Put skillet back on the stove and add mushrooms and sherry. Cook over medium heat, stirring occasionally, until mushrooms are soft and all of the sherry is absorbed. To assemble pie, spread 2 cups of the mashed-potato mixture in the bottom of the prepared pan. Spread drained meat mixture evenly over the potatoes. Top with 3/4 cup of grated cheese. Add mushrooms, then the remaining mashed potato mixture. Sprinkle the remaining 1/4 cup cheese evenly over the top and lightly dust with paprika. Bake until the top is nicely browned, about 40 minutes. Let stand 10 to 15 minutes before serving.