Recipe: Blarney Stone Cottage Pie

BLARNEY STONE COTTAGE PIE

"Assemble this easy entree ahead of time and bake it just before serving."

Revised recipe: has added seasonings for better flavor! Came out fabulous!! - Gina

FOR THE POTATO TOPPING:
4 potatoes, peeled and diced
1/4 cup fat free milk
Ground black pepper, to taste
1 cup shredded cheddar cheese, divided use
FOR THE FILLING:
1 lb. lean ground beef (sirloin)
1 large onion, finely chopped
3 garlic cloves, minced
1 large green bell pepper, chopped
3 medium carrots, chopped
1/2 cup green peas
1 medium tomato, chopped
1/4 cup chopped fresh parsley
3/4 cup beef stock
1/2 tsp. salt
Salt and black pepper, to taste
2 tbsp. Worcestershire sauce
1 tbsp. cornstarch
2 tbsp. cold water
1/3 cup grated Parmesan cheese (for sprinkling on top)
1 tsp. paprika (for sprinkling on top)

Boil potatoes until tender. Mash together with skim milk, 1/2 cup cheddar cheese till smooth, season with salt and pepper; keep warm.

Preheat oven to 350 degrees F.

Heat a heavy, nonstick skillet, at least 10 inches in diameter, over medium-high heat. Add ground beef and saute, stirring occasionally, 4 to 5 minutes, or until meat is no longer pink. Pour contents of pan into a bowl and set aside.

Add onion, garlic and bell pepper to skillet and cook until veggies are limp, 4 to 5 minutes. Add drained meat, carrots, peas, tomato, parsley, beef stock, salt, pepper and Worcestershire sauce. Simmer, uncovered, 15 minutes.

Dissolve cornstarch in 2 tablespoons cold water and stir into meat mixture. Spoon into an ungreased 9x11x2-inch baking dish. Spread mashed potatoes over the surface, using a fork for texture. Sprinkle the remaining 1/2 cup cheddar cheese over top and sprinkle parmesan and dust with paprika.

Bake 30 to 35 minutes, or until lightly browned.

From: Gina,.Fla