In case your wondering why the name , Cottage Pie its simply this. A Shepard's Pie is made with ground lamb while a Cottage Pie is made with ground beef. And yes that is the only difference. This is a wonderful recipe that I hope you get to try real soon.
2 tablespoons of butter
1 large onion, chopped fine
1 teaspoon of minced garlic
2 pounds of ground beef OR ground lamb
4 tablespoons flour
2 tablespoons of tomato paste
2 cups of chicken broth
1/4 cup of heavy cream
2 tablespoons of Worcestershire Sauce
2 cups of shredded fresh carrots
2 1/2 pounds potatoes, peeled and diced
1 teaspoon salt
6 tablespoons of butter
2 tablespoons of cream cheese
1/4 cup of Parmesan ranch dressing (recipe below) or plain ranch
In a large stock pot, add salt and diced potatoes. Cook until tender.
While potatoes are boiling, make meat sauce.
Melt butter, add onion and garlic. Cook 3 minutes. Add meat and brown. Add flour and tomato paste and cook 2 minutes. Sauce should be dark in color.
Add broth, cream, Worcestershire sauce and simmer over medium heat. Simmer until ground beef mixture starts to thicken (6-8 minutes). Remove from heat.
Preheat oven to 425.
When potatoes are done boiling, drain and add butter, cream cheese and ranch. Using a potato masher, mash until potatoes are smooth. Small pieces are okay, my family likes it this way better.
NOTE: I do not cook my shredded carrots, they turn out just fine by adding them raw to the dish and having them bake. You can also use drained canned or frozen carrots.
In a 9X13 dish, add meat mixture, a layer of carrots and finally the mashed potato topping.
Cover with foil.
Bake for 35-40 minutes. If you would like the topping to be dark brown, remove foil and broil for a few minutes.
Let cool for 10 minutes and serve.
Recipe: Parmesan Ranch Dressing
1/4 cup of sour cream
1/4 cup of mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon of garlic powder
1/2 cup of finely grated Parmesan cheese
2 tablespoons of finely chopped green onion
1/4-1/2 teaspoon of salt
dash of pepper
Combine all of the ingredients together in a small bowl. Serve immediately or refrigerate.
NOTE: If you wish to make this thinner, add a small amount of milk or buttermilk. Shake or stir really well.
Credit To Sherron Watson for the original recipe. She is a great Chef.
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