This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Some canned beef broths might contain gluten. Check the package or consider an alternative such as homemade. Lea & Perrins Worcestershire sauce is gluten-free.
"Food is the most primitive form of comfort.”
-Sheilah Graham, Gossip columnist
Cottage Pie is essentially the same as Shepherd's Pie. Cottage Pie is made with beef and Shepherd's Pie with lamb (makes sense). This is English comfort food at its best: a delicious warm stew topped with mashed potatoes. What could be better?
Potato ricers are like big garlic presses (or maybe it’s that garlic presses are like small potato ricers). There is a chamber usually large enough to hold one or two small boiled potatoes and, using levering action, the attached plunger squeezes the potato through small holes in the bottom of the chamber. It is called a ricer because the potatoes that are forced through resembles rice.
Most potato ricers have interchangeable plates with different size holes. If yours does, make sure that you disassemble and clean them as soon after use as possible. Dried potato starch is much like glue and getting it apart later will be difficult.
The ricer that my mom had when I was growing up was made from cast aluminum but you can find chromed steel or stainless steel on the market as well. I have one that is made of plastic that I especially like. It came with three discs.
Servings = 2 | Serving size =one pie (about 3 cups)
Cooking Time = 90 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe does make good leftovers. Reheat gently.
|8 ounces||yukon gold potatoes (peeled)|
|1 tsp||olive oil|
|1 small||onion (diced)|
|12 ounces||95% lean ground beef|
|1 large||carrot (peeled and diced)|
|1||rib celery (diced)|
|1 Tbsp||tomato paste|
|1 Tbsp||Worcestershire sauce|
|1 cup||low sodium beef broth|
|2 tsp||unsalted butter|
|2 Tbsp||non-fat buttermilk|
|2 Tbsp||2% milk|
|fresh ground black pepper (to taste)|
Place the water in a large stock pot over high heat.
Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.
Cook the potatoes about 15 – 20 minutes until slightly soft in the middle. They should give when squeezed.
Preheat the oven to 300°F.
While the potatoes are cooking, place the olive oil in a medium sauce pan over medium heat. Add the onions and cook for about 3 minutes until they begin to soften.
Add the ground beef and cook, stirring frequently, until browned.
Sprinkle the cornstarch over the ground beef and stir in. Add the carrot, celery, tomato paste, salt, Worcestershire sauce and beef stock. Stir, cover and place the pot in the oven.
When the potatoes are done, remove from heat and drain the water. Pass the potatoes through a ricer or mash gently with a fork until smooth.
Add butter, buttermilk, milk and 1/8 salt and stir in. Add ground black pepper to taste.
After an hour of cooking in the oven, remove the beef and divide between two bowls (you can make this in one pyrex dish also). Top with the potatoes and return to the oven. Bake for about 10 minutes and serve.
Serving size = one pie (about 3 cups)
Servings = 2
Amount Per Serving
|Calories 425||Calories from Fat 117|
|% Daily Value|
|Total Fat 13g||20%|
|Saturated Fat 6g||29%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 46g||15%|
|Dietary Fiber 5g||18%|
|Vitamin A 109%||Vitamin C 30%|
|Calcium 10%||Iron 24%|
|Vitamin K 17 mcg||Potassium 1393 mg|
|Magnesium 74 mg|