Hearty Cottage Pie is homey
and satisfying; one can imagine cold, blustery days and supper
around the fireplace on a dark night. This dish is also grand
for informal buffets, church suppers and pot-lucks.
Hearty Cottage
Pie
1 1/2 pounds potatoes,
peeled
1/8 teaspoon salt
2 tablespoons butter
1/2 cup heavy cream
1/8 teaspoon white pepper
1/4 teaspoon salt
1 tablespoon olive oil
1 onion, chopped
1 1/2 pounds lean ground beef
1/8 teaspoon ground black pepper
2 cups frozen mixed vegetables, thawed and drained
1 tablespoon Worcestershire sauce
1 teaspoon crushed dried thyme
Place potatoes in a medium-size
saucepan with water to cover; add salt and bring to a boil. Cook
until potatoes are tender when probed with a fork (15 to 20 minutes).
Drain and reserve.
Place butter and cream
in a small saucepan, heat to a simmer (do not boil); remove from
heat. Place reserve potatoes over low heat for 1 minute to dry.
Remove from heat; mash with a masher or fork while adding warm
cream mixture to potatoes. Season with 1/8 teaspoon salt (reserve
remaining 1/8 teaspoon) and pepper to taste. Set aside.
Preheat oven to 400°F
(205°C). Lightly spray a 13 x 9 x 2-inch baking dish with
vegetable cooking spray; set aside.
Heat oil in a nonstick
pan over medium high heat. Add onion and sauté until soft,
about 3 minutes. Add meat, season with remaining 1/8 teaspoon
salt and pepper; cook until browned, about 5 minutes. Drain excess
fat; return pan to heat. Add mixed vegetables, Worcestershire
sauce, thyme, and rosemary. Simmer 5 minutes, stirring gently
to mix.
Pour into prepared dish;
top with mashed potatoes. Bake for 30 minutes or until top is
golden.
