Friday, August 15, 2008

Cottage Pie

This is an easy dinner to make, and packed with a ton of protein. Lots of veggies, too. The only unhealthy part would probably be the pie crust, but you can make that however healthy you choose.

1 pie crust (up to you)
2 carrots, peeled and chopped
3 sticks of celery, chopped
1/2 onion, diced
1/2 lb. ground beef
1/2 lb. ground turkey
2 potatoes, peeled and sliced
1/2 c. sour cream
salt and pepper to taste

Pre-bake the pie crust according to directions. You want it to be lightly browned, but not completely done as it will be returning to the oven later. Remove from the oven and turn the temperature to 350ºF. In a heavy skillet, combine the carrots, celery, onion, meats, and salt/pepper. Add a little olive oil and cook it all together until browned. Spoon off this mixture and allow to drain to avoid having excess grease before putting into the pie crust.

You can make the mashed potatoes however you please. I was in a hurry, so I just boiled the two potatoes, drained them, threw in the sour cream and mashed them. No need to be specific with following this recipe. Bake until the top develops a thin crust, about 15 minutes, then remove from the oven and allow to cool a bit before serving. Serves 6.

Very simple to throw together, and you can easily vary the recipe as you choose to fit what you might have lying around the house. Mine actually fell apart as soon as I started slicing them - I think if I had added some tomato paste into the mix or something to hold it all together, it would have turned out much neater. Don't be afraid of using a lot of salt and pepper - it's easy to make this pie too bland.

Cottage Pie

A simple but satisfying dinner using only a handful of ...

See Cottage Pie on Key Ingredient.

1 comment:

Steph said...

I had cottage pie in England, but I think I would like yours better. The one I had was so saucy.