Prep 40 mins
Cook 35 mins
Cottage pie is shepherd's pie made with ground beef instead of lamb. I was feeling lazy one day and whipped this together using left over mashed potatoes with roasted garlic. If the potatoes have thin skins leave them on. It gives it a nice rustic look. My husband loved this. I hope you do too.
- 1 1⁄2 lbs yukon gold potatoes, peeled
- 1 bulb of garlic
- 1 tablespoon butter
- 4 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 carrot, peeled chopped
- 1 piece celery, chopped
- 1 lb extra lean ground beef
- 3⁄4 cup beef stock or 3⁄4 cup water
- 1 tablespoon flour
- 1 1⁄2 tablespoons fresh thyme, minced
- 1 1⁄2 tablespoons fresh rosemary, minced
- 1 pinch nutmeg
- 1 pinch Hungarian paprika (optional)
- Boil potatoes until cooked and then drain.
- meanwhile slice the top part off a bulb of garlic.
- Rub the cut expose tops of the bulbs with 1 T of olive oil. Roast it in the oven. The oil will prevent the bulb from drying out.
- Once the bulb is soft and cooked let it cool until you can handle it. Squeeze the cloves out of the garlic bulb into the same pot as the potatoes.
- Mash the potatoes and garlic together.
- Preheat the oven to 400°F.
- heat pan and add oil hamburger, onion, carrot, and celery to pan. Cook on medium heat stirring occasional until it is cooked.
- Heat broth or water in a pot until it simmers, add flour and whisk over low heat for about 5 minutes. If it does not thicken add more flour.
- Add thickened broth the meat, thyme, rosemary, and nutmeg to the ground beef mixture.
- Put this mixture in a baking dish.
- Spread garlic mashed potatoes over the top of the ground beef. I like to keep it a little uneven so it looks more rustic than perfect.
- Put dabs of butter on top of the mashed potatoes.
- Sprinkle the paprika over the top of the potatoes.
- Bake in the oven 30-35 minutes until it is heated through.