Recipe by Jenny Sanders
Cottage pie (which, unlike shepherd's pie which is made with lamb, is made with beef) has always been a favourite dish in our household. I'd make it with lamb, too, if I had it, but we always seem to have beef. Anyway, this is how it has evolved.
Top Review by tuckerbox
A very good recipe,the best I have tried. I followed the recipe exactly exept for the SAVORY- as I did not know what it was-( i do now thanks to many replies on Recipezaar forum ) The two ingredients that make this one outstanding from the hundreds of other recipes for this dish, are the buttermilk and ground cumin. Cheers.
- 4 large potatoes
- 1 medium onion
- 2 medium carrots
- 2 cups shredded cabbage
- 2 cups crushed tomatoes
- 1 lb lean ground beef
- 1 tablespoon vegetable oil (optional)
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon savory
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground celery seed
- 1 tablespoon dried chives (use 1/4 cup minced fresh chives if you can get them)
- 1⁄4 cup butter
- 1⁄2 cup buttermilk
- salt and pepper
Directions See How It's Made
- Scrub the potatoes and peel them if you wish--I don't.
- Cut them into chunks and boil them until tender.
- Meanwhile, peel and chop the onion.
- Peel and grate the carrot.
- Wash and chop the cabbage.
- In a large cast iron skillet, cook the ground beef until it is browned and no pink remains. Use the oil if the beef is very lean and inclined to stick.
- Remove it to a deep casserole using a slotted spoon.
- If there is more than a tablespoon of fat left in the skillet, drain most of it off.
- Sauté the onion in the remaining fat, then add the carrots, cabbage, and crushed tomatoes.
- Add all the seasonings and simmer until everything is getting soft--just a few minutes.
- Put the veg in the casserole and stir them up with the meat.
- Drain the potatoes and mash them with the butter and buttermilk.
- Season lightly with salt and pepper.
- Spread these over the meat and veg mix in the casserole.
- Sprinkle a little paprika over top, if you like.
- This can be baked at once or refrigerated for up to 2 days (well sealed!). Bake at 350°F.
- The time will depend on whether it goes in hot or cold; 45 minutes if it goes in warm (at once) or 1 1/2 hours if it is chilled.