Recipe: Cottage Pies

COTTAGE PIES

FOR THE FILLING:
3 Tablespoons olive oil
1 cup carrots, chopped into 1/2-inch pieces
1 cup celery, chopped into 1/2-inch pieces
1 cup onion, chopped into 1/2-inch pieces
1 teaspoon chopped garlic
2 cups (about 4 ounces) quartered brown or white mushrooms
1 1/2 pounds lean ground beef
2 Tablespoons tomato paste
2 Tablespoons Worcestershire sauce
1 tablespoon all-purpose flour
1/2 cup beef broth, chicken broth or water
Slat and pepper to taste
FOR THE TOPPING:
4 1/2 cups mashed potatoes, fresh or instant
1/3 cup chopped fresh parsley

TO MAKE THE FILLING:
In a large skillet, heat 1 Tablespoon of oil over medium-high heat until hot. Add carrots, celery and onion; cook until tender, about 5 minutes, stirring occasionally.

Add garlic; cook 1 minute. Remove from skillet.

In same skillet, heat remaining 2 Tablespoons oil. Add mushrooms; cook and stir until browned, about 5 minutes.

Remove from skillet. Add ground beef to skillet; brown until no longer pink, about 10 minutes, stirring occasionally to break up beef. Pour off drippings.

Return vegetables to skillet. Stir in tomato paste, Worcestershire sauce and flour. Add broth; bring to a boil; reduce heat and simmer 1 minute. Season to taste with salt and pepper. Spoon evenly into six 1-cup ramekins or oven-proof dishes that have been sprayed with non-stick cooking spray.

Heat oven to 350 degrees F.

TO MAKE THE TOPPING:
Stir chopped parsley into mashed potatoes. Spread potatoes evenly over beef mixture, covering filling completely.

Bake until filling is bubbly and topping begins to brown, about 30 minutes.

The pies may be made ahead of time and reheated.

Makes 6 servings
Source: the U.S. Potato Board