Subj : 2025 Top 40 Recipes - 07
To   : All
From : Dave Drum
Date : Fri Sep 12 2025 15:33:33

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cottage Pie
 Categories: Beef, Vegetables, Herbs, Potatoes, Cheese
      Yield: 7 servings
 
MMMMM--------------------------FILLING-------------------------------
      2 lb Ground beef
           Salt & pepper
      2 tb Salted butter
      1 md Onion; diced, (1 cup)
      2    Celery ribs; fine chopped,
           (1/2 cup)
      1 md Carrot; peeled, fine
           - choppedc (1/2 cup)
      3 cl Garlic; minced
      2 tb Tomato paste
    1/4 c  A-P flour
      2 c  Beef broth
    1/2 c  Dry red wine or water
    1/2 c  Frozen peas
      2 tb Worcestershire sauce
      4    Thyme sprigs
      2    Dried bay leaves

MMMMM--------------------------TOPPING-------------------------------
           Salt
  2 1/2 lb Russet potatoes; peeled, in
           - 1" cubes
    1/2 c  Whole milk
      5 tb Salted butter; melted
    3/4 c  Grated Parmesan
 
  Set the oven @ 350ºF/175ºC.
  
  PREPARE THE FILLING: Heat an ovenproof 12-inch skillet
  over medium. Add ground beef and a large pinch of salt
  and cook, breaking up the meat as you go, until slightly
  pink and just cooked through, 5 to 7 minutes. Using a
  slotted spoon, transfer the ground beef to a bowl and
  set aside. Leave about a teaspoon of fat in the pan and
  discard the rest.
  
  To the same skillet, add butter, onion, celery and
  carrot and a pinch of salt. Cook, stirring occasionally,
  until the onion is translucent and the carrot is just
  tender, about 5 minutes. Add the garlic and tomato
  paste, stirring to coat, about 1 minute. Add flour and
  stir to incorporate.
  
  Add broth, red wine, peas, Worcestershire sauce, thyme
  sprigs, bay leaves and 1 teaspoon each salt and pepper.
  Stir to combine, then bring to a simmer and cook,
  stirring occasionally, until the consistency of thick
  gravy, 7 to 10 minutes. Taste and add extra seasoning,
  if needed. Remove the bay leaves and thyme sprigs and
  stir in the ground beef. Remove from heat and set aside
  to cool slightly.
  
  MAKE THE TOPPING: To a large saucepan, add 4 quarts of
  water and 2 tablespoons of salt and bring to a boil. Add
  potatoes and cook until knife-tender, about 15 minutes.
  Drain the potatoes and put back into the saucepan. Add
  the milk, 4 tablespoons butter and 1/2 cup grated
  Parmesan. Mash with a potato masher until just creamy,
  avoiding over-mashing. Taste and add salt if needed.
  
  Dollop the mashed potatoes on top of the beef mixture in
  the skillet, carefully smoothing the mashed potatoes
  until it fully covers the beef mixture and reaches the
  edge of the pan. Drizzle the remaining 1 tablespoon of
  butter over the top, sprinkle with remaining ¼ cup
  grated Parmesan and bake in the oven until golden and
  bubbly, about 30 minutes. Let stand for 10 minutes
  before serving.
  
  NOTE: If you do not have an oven-proof skillet, you can
  transfer beef mixture to a 9-by-13-inch baking dish for
  assembly and baking.
  
  By: Dan Pelosi
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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