BEEF AND VEGETABLE COTTAGE PIE3 medium potatoes (1 1/2 pounds) peeled and cut into 1 1/2 to 2-inch pieces
Salt (to taste)
1 pound lean ground beef
1 tablespoon corn or canola oil
1 cup coarsely chopped onion
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 large leek (white part only) halved lengthwise, cleaned and cut into thin slices
2 cloves garlic, finely chopped
1/2 cup low-sodium chicken broth
2 tablespoons tomato paste
1/4 cup whole milk
2 tablespoons unsalted butter, melted
Freshly ground black pepper (to taste)
Put potatoes in a medium saucepan, fill with enough water to cover. Season with salt. Cover pot and bring water to a boil over high heat, reduce heat to medium and cook potatoes at a gentle simmer until tender when tested with a fork, about 20 minutes.
Position a rack in middle of oven and preheat to 375 degrees. Spray a a 2 1/2 - to 3-quart baking dish with non stick cooking spray.
In a large frying pan over medium heat, cook ground beef until it is no longer pink, stirring with a fork to break up any clumps. Remove meat to a large bowl and set aside. Heat oil in frying pan for 1 minute.
Reduce heat to medium low and add onion, carrots, celery, leek and garlic. Cover pan and cook vegetables for 5 minutes, just to soften. Stir vegetables into cooked meat.
Put chicken broth in a small bowl and stir in tomato paste. Stir into meat mixture. Add salt and pepper. Transfer filling to baking dish.
Drain potatoes and put in a large bowl of an electric mixer. Add melted butter and milk and beat on low speed until smooth, about 30 seconds. Season with salt and pepper. Spread potatoes over filling. Use the back of a fork to create crisscrossing lines over the top.
Bake until edges of potato topping are browned and filling is bubbling gently, about 35 minutes.
Makes 8 servings
Source:
Potpies: Yumminess in a Dish, by Elinor Klivans