Subj : Pound O' Flesh - 05
To   : All
From : Dave Drum
Date : Thu Jan 19 2023 17:00:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Cottage Pie
 Categories: Beef, Potatoes, Vegetables
      Yield: 4 servings
 
      1 ts Salt; more to taste
      2 lb Potatoes; peeled, quartered
      8 tb Butter; divided
      1 md Onion; chopped
      2 c  Mixed vegetables (diced
           - carrots, corn, peas)
  1 1/2 lb Ground round beef
    1/2 c  Beef broth
      1 ts Worcestershire sauce
           Pepper and/or other
           - seasonings of choice
 
  BOIL THE POTATOES: Place the peeled and quartered
  potatoes in medium sized pot. Cover with at least an
  inch of cold water. Add a teaspoon of salt. Bring to a
  boil, reduce to a simmer, and cook until tender (about
       20    minutes).
  
  Set the oven @ 400ºF/205ºC.
  
  SAUTE THE VEGETABLES: While the potatoes are cooking,
  melt 4 tablespoons of the butter in a large sauté pan on
  medium heat. Add the chopped onions and cook until
  tender, about 6 to 10 minutes.
  
  If you are including vegetables, add them according to
  their cooking time. Carrots should be cooked with the
  onions, because they take as long to cook as the onions
  do.
  
  If you are including peas or corn, add them toward the
  end of the cooking of the onions, or after the meat
  starts to cook, as they take very little cooking time.
  
  (Or use frozen mixed vegetables, steam in bag - UDD)
  
  ADD THE GROUND BEEF, THEN THE WORCESTERSHIRE SAUCE AND
  BROTH: Add ground beef to the pan with the onions and
  vegetables. Cook until no longer pink. Drain the pan of
  excess fat, if necessary (anything more than 1
  tablespoon). Season with salt and pepper.
  
  Add the Worcestershire sauce and beef broth. Bring the
  broth to a simmer and reduce heat to low. Cook uncovered
  for 10 minutes, adding more beef broth if necessary to
  keep the meat from drying out.
  
  Taste the cooked filling and, if needed, add more salt,
  pepper, Worcestershire, or other seasonings of your
  choice.
  
  MASH THE COOKED POTATOES: When the potatoes are done
  cooking (a fork can easily pierce), remove them from the
  pot and place them in a bowl with the remaining 4
  tablespoons of butter. Mash with a fork or potato
  masher, taste, and adjust seasonings with salt and
  pepper.
  
  LAYER THE MEAT MIXTURE AND MASHED POTATOES IN A
  CASSEROLE DISH: Spread the cooked filling in an even
  layer in a large baking dish (such as a 9 x 13-inch
  casserole.
  
  Spread the mashed potatoes over the top of the ground
  beef. Rough up the surface of the mashed potatoes with a
  fork so there are peaks that will get well browned. You
  can even use a fork to make creative designs in the
  mashed potatoes.
  
  BAKE IN OVEN: Place in oven and cook until browned and
  bubbling, about 30 minutes. If necessary, broil for the
  last few minutes to help the surface of the mashed
  potatoes brown.
  
  (Be careful when broiling using Pyrex or glass dishes,
  they have been known to shatter under the high heat of
  the broiler. It's not a worry if you are using a ceramic
  or metal casserole dish.)
  
  SUGGESTED VARIATIONS: Put a layer of creamed corn
  between the ground beef and the mashed potatoes.
  
  Sprinkle grated cheddar cheese over the top of the
  mashed potatoes before baking.
  
  By: Elise Bauer
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... It's the start of a brand new day, and I'm off like a herd of turtles.
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