Liz Barbour's Creative Feast
  • HOME
  • Programs
    • Online Cooking Programs
    • In-Person Lecture Programs
    • Fees
    • Schedule a Program
    • Testimonials >
      • Class Survey
  • EVENTS
    • Calendar
    • Intermittent Fasting Classes
    • Liz's Open Garden 2022
  • FOOD & FUN
    • Recipe Blog >
      • Artisan Bread-Master Recipe
      • AARP 2023-Cook-Along Classes
    • Intermittent Fasting
    • Recipes from Hollis
    • Low-Carb
    • Kitchen Tools Liz Loves
    • Barbour Chicks
    • Liz's Edible Gardens
    • Liz's Kitchen Remodel
  • STORE
    • Liz's Cookbook
    • Shop
  • Contact Liz
  • About Liz
    • Liz's Story
    • Liz in The Press >
      • Newspaper
      • Magazine
      • Television
      • Articles by Liz

Liz's Cottage Pie

12/5/2021

0 Comments

 
Serves 6-8
 
2 pounds Yukon Gold potatoes, cut into 2-inch cubes (leave the peels on)
2 pounds ground beef, pork, lamb, or combination
1 tablespoon fresh thyme or 2 teaspoons dried
1 tablespoon fresh rosemary or 1 teaspoon dried
1/2 teaspoon ground pepper
1 teaspoon coarse salt
1 large onion, chopped
5 cloves garlic, chopped
1 carrot, grated
2.5 tablespoons tomato paste
1 cup stock (vegetable, beef, or chicken)
2 cups peas, frozen and thawed
1/3 cup butter
1 cup cheddar cheese, grated
¼ cup fresh parsley, chopped
salt and pepper

  1. In a 4-quart sauce pot, cover the potatoes with water, plus 1 teaspoon salt and boil until they are tender when pierced with a fork, about 15 minutes. 
  2. While the potatoes are cooking, heat a large sauté pan over medium heat with 1 tablespoon olive oil. Add the ground beef, thyme, rosemary, salt, and pepper. Brown the ground beef breaking it up a bit as you are cooking it. I like to use a 10-inch cast iron pan and then use it to bake the pie in after. You can  use any oven-proof pan.
  3. Remove the cooked ground beef to a bowl and set aside. Return the pan to the stove and add 2 tablespoons of olive oil to the pan. Add the vegetables and cook until softened, about 5-7 minutes.
  4. Add the cooked and seasoned ground beef back into the pan and stir in the tomato paste and stock. Reduce the heat to a simmer and cook uncovered for 15-20 minutes. 
  5. When the potatoes cooked, drain well and put the potatoes back into the pot with the butter and mash. Stir in the thawed peas, 2/3 cup of the cheese, and the parsley. Season with salt and pepper to taste. 
  6. Spoon the meat mixture into a deep-dish pie pan or a large baking dish. Cover with the potato and pea mixture and sprinkle the remaining 1/3 cup of cheese over the top.
  7. Bake for another 30 minutes or until heated through and the potatoes are lightly browned.

Variations:
  • Curried Cottage Pie, instead of adding herbs, add 1 tablespoon curry powder, 1 teaspoon ground cumin, and 1 teaspoon ground coriander to the ground beef while it is cooking.
  • Substitute the potatoes with mashed rutabaga, celery root (celeriac), or cauliflower. These are lower carb alternatives for potatoes.
0 Comments



Leave a Reply.

    Picture

    Picture
    Follow Liz on Instagram

    Picture
    photo credit-Judy Santos-jsantosphotography.com

    Recipe Categories

    All
    15 Minute Meals
    Air Fryer
    Appetizers/Hors D'oeurves
    Avocados
    Baking
    Beautifully Delicious
    Beef
    Bread
    Breakfast
    Chaffles
    Charcuterie
    Chicken
    Cocktails
    Cookies
    Cooking For 1 Or 2
    Cooking With Chocolate
    Cooking With Wine
    Cooking W/Spices
    Cook's Corner TV
    Cook The Book Cookbook Series
    Dairy
    Desserts
    Dressings
    Drinks
    Edible Flowers
    Edible Garden
    Edible Landscapes
    Eggs
    Entrees
    Facebook Live
    Fall Recipes
    Fats
    Food Film/TV
    Grain Bowls
    Herbs
    Hollis NH Recipes
    Instant Pot
    Intermittent Fasting
    Kitchen/Pantry
    Knife Class
    Lamb
    Lobster Tails & Cocktails
    Local Farms
    Lowcarb
    Low Carb Breakfast
    Pantry
    Passionate Dishes For Your Valentine
    Pasta
    Pie Classes
    Pies Savory
    Pork
    Rubs
    Salads
    Sandwiches
    Sauces
    Seafood
    Seasoning Blends
    Seed Oils
    Sheet Pan Meals
    Side Dishes
    Smoothies
    Soups/Stews
    Starches/Pasta/Beans
    Stock
    Tapas
    Tarts Savory
    Thanksgiving
    Turkey
    Vegetables
    Vegetarian
    Winter Pantry


    Liz's Cookbook

    Liz's Gardens

    Picture

    Liz's Kitchen

    Picture

    Archives

    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    November 2019
    October 2019
    September 2019
    May 2019
    October 2018
    March 2018
    November 2017
    October 2017
    September 2017
    August 2017
    June 2017
    May 2017
    February 2017
    June 2016
    February 2016
    December 2015
    November 2015
    October 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015

    RSS Feed

CONTACT US

Email

lizb@thecreativefeast.com

Telephone

Location

603-321-5011
Hollis, NH