Cottage PieAfter writing about Quarter Celtic and their Shepherd’s Pie, I got to thinking about when I used to have enough free time to make my own, albeit mine was a Cottage Pie. Maybe you don’t feel like going out, but I turned on the itch that needed scratching for you and it’s all you want. Fear not, I have you covered with my own recipe.
You’re gonna heat the oil in a large saucepan at a medium to medium-high heat, add the chopped vegetables and cook for around 5 minutes until everything gets nice and soft. From there, you’re going to start adding your ground beef, breaking it up and mixing everything together. Wait until you get the meat thoroughly browned, at which point you’ll add flour and start mixing, helping the sauce to start thickening. From there, put in your tomato sauce, Worcestershire sauce and your herbs. Mix thoroughly. Next, it’s time to bring some of that juiciness back with the broth, so pour it in, bring it to a simmer and cover the whole thing, letting it sit and boil down for around 15 minutes. You don’t want anything too soupy looking. Add your salt and pepper, using your best judgment and taste buds. While the meat is cooking, get started on the potatoes. You’ve made mashed potatoes before, so I’ll leave the exact judgment in your hands, but you know the basics, and you have my proportions for creamy, rich, very unhealthy but delicious mashed potatoes, if you like. Get your oven preheated to 400 degrees, then get a large baking dish and load up the meat, followed by laying the potatoes on top to create a good, sealed area above the meat and then lay down that cheese! Don’t ever be afraid you’re using too much cheese. That’s negativity you don’t need in your life. Bake that for around 20 to 25 minutes, and boom! You’ve got your own homemade cottage pie. Bon appetit!