Cottage Pie

May 21, 2008

Cottage Pie

Sarah Martin, Tucson CSA

This recipe can be easily altered to accommodate a changing
variety of produce. Try adding or substituting green beans,
turnips or other seasonal vegetables.

1 1/2 pounds red skinned potatoes, cubed
2-3 ounces shredded farm house cheddar cheese
1/4 cup yogurt
1 tablespoon olive oil
1 pound ground beef*
1/2 cup carrots, diced
1/2 cup onion, diced
1/2 cup peas
2 cups vegetable stock
1 tablespoon bay leaf
worcestershire sauce
2 tablespoons all purpose flour
salt and pepper to taste

Preheat your oven to 350 degrees Fahrenheit. Combine the
potatoes and 1 cup of the vegetable stock in a saucepan. Bring
to a boil, reduce heat and cover. Simmer 10 minutes or until
the potatoes are tender. Set aside. Do not drain.

Heat olive oil in a skillet. Add ground beef. Break the beef into chucks as it
cooks. When you don’t see any more pink, poor off any extra
fat and add the carrots, onion and peas. Cook 5 minutes more.

Add the Worcestershire sauce, bay leaf and salt and pepper to
taste. Stir the flour into the beef mixture making sure to coat
all of the ingredients. Cook 2-3 minutes more.

Slowly poor the remaining vegetable stock into the beef and bring to a boil.
Pour mixture into an 8 or 9-inch casserole. Mash the potatoes
in their cooking liquid and stir in the shredded cheese and
yogurt. Spread the potatoes over the beef and vegetables. You
can sprinkle extra cheese on top of the potatoes if you like
things extra cheesy. Bake 30-45 minutes or until bubbly along
the edges.

*Substitute ground lamb and you have a shepherd’s pie, or
cooked lentils for a vegetarian option.

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