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Category: Casseroles - Beef
Prep Time: Cook Time: Total Time:
2 lbs ground beef
salt and pepper to taste
1 tbsp vegetable oil
1 large onion -- diced
8 oz container sliced mushrooms
1 clove garlic -- minced
2 tbsp flour
1 tbsp tomato paste
1/2 tsp dried thyme and rosemary
2 cups chicken broth
1/4 cup red wine
1 tsp Worcestershire sauce
1 pkg frozen mixed vegetables, thawed
2 lb russet potatoes -- peeled and cut into 1 inch cubes
1/2 cup grated parmesan cheese
1 tsp salt
6 tbsp butter, softened
1/4 c milk or half & half
White pepper
In a large dutch oven or soup pot, crumble ground beef and season with salt and pepper to taste. Brown until no longer pink. Drain off excess grease.
Add a tbsp of oil to skillet and reduce heat to medium. Saute onions and mushrooms until onions are translucent and mushrooms have cooked down. Stir in flour, tomato paste, garlic, thyme and rosemary and cook, stirring, for another 3 minutes. Add chicken broth, wine, and Worcestershire sauce.
Increase heat to high, bring to a boil then reduce the heat to low, cover pot, and simmer for 20 minutes. Remove from heat and stir in your mixed vegetables. Allow to cool.
Preheat oven to 400. While oven is heating, boil potatoes until tender, drain, and add butter, milk, salt, pepper and parmesan cheese. Mash. Pour meat mixture into a 9 x 13 baking dish, or 2 quart casserole dish. Spoon mashed potatoes over the top and gently spread to completely cover. Place on a center rack in the oven and bake 25 to 30 minutes or until top begins to brown.
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COTTAGE PIE
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Category: Casseroles - Beef
Prep Time: Cook Time: Total Time:
2 lbs ground beef
salt and pepper to taste
1 tbsp vegetable oil
1 large onion -- diced
8 oz container sliced mushrooms
1 clove garlic -- minced
2 tbsp flour
1 tbsp tomato paste
1/2 tsp dried thyme and rosemary
2 cups chicken broth
1/4 cup red wine
1 tsp Worcestershire sauce
1 pkg frozen mixed vegetables, thawed
2 lb russet potatoes -- peeled and cut into 1 inch cubes
1/2 cup grated parmesan cheese
1 tsp salt
6 tbsp butter, softened
1/4 c milk or half & half
White pepper
In a large dutch oven or soup pot, crumble ground beef and season with salt and pepper to taste. Brown until no longer pink. Drain off excess grease.
Add a tbsp of oil to skillet and reduce heat to medium. Saute onions and mushrooms until onions are translucent and mushrooms have cooked down. Stir in flour, tomato paste, garlic, thyme and rosemary and cook, stirring, for another 3 minutes. Add chicken broth, wine, and Worcestershire sauce.
Increase heat to high, bring to a boil then reduce the heat to low, cover pot, and simmer for 20 minutes. Remove from heat and stir in your mixed vegetables. Allow to cool.
Preheat oven to 400. While oven is heating, boil potatoes until tender, drain, and add butter, milk, salt, pepper and parmesan cheese. Mash. Pour meat mixture into a 9 x 13 baking dish, or 2 quart casserole dish. Spoon mashed potatoes over the top and gently spread to completely cover. Place on a center rack in the oven and bake 25 to 30 minutes or until top begins to brown.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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