Cottage Pie

"Came up with this recipe because of a request from my brother. He had asked me to make him a Shepherd's Pie without having to go visit the frozen food section of the grocery store. This turned out well and he seemed to enjoy it, which I think makes it worthy to share."
 
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Ready In:
1hr 15mins
Ingredients:
19
Serves:
6-8
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ingredients

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directions

  • Brown ground beef in a non stick skillet, once browned drain fat and set aside.
  • In now empty skillet, sautee Onions and minced Garlic in Olive Oil until slightly translucent. Re-add Beef and sautee for another 2 minutes.
  • Add Tomato paste, Corn, Peas, Wine, Beef Stock and water and simmer until liquid is reduced to a thick sauce. Add garlic powder and Worcestershire sauce, simmer for another minute, stir, and set aside.
  • Boil potatoes until soft. Once soft, mash with either a masher or a potato ricer. and return to pot on low heat. Add Butter, Cheddar cheese and Cream. Stir potatoes until all ingredients are melted and mixed well with potatoes. remove from heat.
  • Preheat oven to 375 Degrees F.
  • In a casserole dish, add filling and cover bottom of dish. Add Potato topping and spread evenly
  • Sprinkle the parmesan on top of the Potatoes, Place in oven once preheated and bake for 45 minutes or until topping is golden brown.

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