Cozy Beef & Mushroom Cottage Pie

  1. Peel potatoes, then steam or boil potatoes until soft. Mash with unsalted butter and sour cream. Set aside. (You can also just wash them and then mash with skin on.)
  2. In a big/wide pot, saute chopped onions and chopped celery in olive oil on med. or med.-high heat until translucent and slightly brown.
  3. Add mushrooms and chopped/crushed garlic and cook until released water from mushrooms just starts to evaporate (but don't wait for all of it to).
  4. Add the ground beef and, using a sturdy spatula, cut into meat while mixing into onion and mushroom mixture.
  5. Add Worcestershire sauce and continue mixing until ground beef is broken up into very small pieces. Turn off heat.
  6. Add black pepper, salt, and frozen peas and carrots, and mix in.rn**You can substitute Fuju persimmon or butternut squash in place of carrots (then all you need is frozen peas). I've tried both and both have been delicious!**
  7. Spread meat filling evenly in a large casserole dish, then evenly spread mashed potatoes on top. Add butter to the mashed potato top, but be careful...if the casserole dish is overly full, the butter may end up dripping onto the floor of the oven.
  8. Broil Cottage Pie in the oven until the mashed potato top starts to brown.
  9. Remove from oven and let rest for 10 minutes before serving.

potatoes, butter, sour cream, mushroom filling, ground beef, sweet onion, celery, mushrooms, carrots, garlic, worcestershire sauce, extra virgin olive oil, freshground black pepper, salt

Taken from food52.com/recipes/17676-cozy-beef-mushroom-cottage-pie (may not work)

Another recipe

Switch theme