Individual Cottage Pies

READY IN: 1hr 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil potato in a large pot of water with 1 tbsp sea salt.
  • Pass through a food mill or ricer (or mash completely smooth).
  • Stir in yogurt, garlic, green onions, Parmesan, black pepper and dried parsley. Set aside.
  • In a large frying pan heat the oil and cook onion and carrots until tender, about 12 minutes.
  • Meanwhile, combine Yves' Ground Round, base + water, thyme, allspice, Worcestershire, ketchup, and peas.
  • When vegetables are done, add to the mince mixture and stir in thoroughly.
  • Divide between two pot pie plates.
  • Dollop half the mashed potato mixture on each pie and spread to cover the filling.
  • Bake immediately or wrap well in foil and freeze.
  • To bake immediately or when thawed:
  • Preheat oven to 375F and bake (uncovered) 35 minutes.
  • To heat from frozen:
  • Heat oven to 350°F.
  • Bake, covered 1 hour, then uncover, raise oven to 400F and bake 10-15 minutes.
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