Cottage Pie to Warm up Winter

Cottage PieNothing is quite so comforting as a warm meal on a cold winter’s night. Cottage pie, similar to it’s cousin Shepherd’s Pie but made with beef instead of lamb, is just that kind of supper. Chopped carrots, onion and zucchini (or any vegetables you like) combine with lean ground beef, stock, seasonings and other ingredients to make the filling. Topped with a generous layer of creamy potatoes, sprinkled with chives and finished in the oven, Cottage Pie emerges a masterpiece of the comfort food genre. Try it and see!





4 servings

1 pound potatoes (Yukon Gold or Russet)
1/4 cup milk
1 tablespoon butter
1/2 tsp salt, or to taste
2 teaspoons olive oil
1/2 cup onion, finely chopped
1 carrot, finely chopped
1 small zucchini, finely chopped
2 cloves garlic, minced
1 pound ground beef
1 teaspoon flour
3/4 cup beef or chicken broth
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
2 tablespoons chopped fresh chives

Preheat oven to 350 degrees.

Set a pot of water to boil. Meanwhile, peel and chop the potatoes. Add potatoes to boiling water and cook for 15 minutes. Drain and mash with milk, butter, and salt, adding more milk if needed to make quite soft and creamy.

In skillet, heat oil and saute onion and carrot. When beginning to soften, add zucchini and continue to cook until vegetables are tender. Add ground beef and brown. Stir in flour. Add chicken broth, tomato paste, Worcestershire sauce, rosemary and thyme. Simmer for 10 minutes.  Season with salt and pepper to taste. Add liquid to make it soupy.

Turn filling into a 9 x 9 inch casserole and top with mashed potatoes. Sprinkle with chives and put in oven for 15 minutes or until heated through.