Friday, August 12, 2011

Rose & Crown Pub & Dining Room: Cottage Pie

Rose & Crown Pub & Dining Room: Cottage Pie
*Serves 8


1/4 cup butter
1 cup onion, diced
2 pounds lean ground beef
1/2 teaspoon ground savory
1 cup brown gravy
4 cups mashed potatoes
extra butter for topping
dried parsley


   Prepare mashed potatoes and set aside until cool. Preheat oven to 400-degrees.

   Heat 1/4 cup butter in a medium-size skillet. Add diced onions and cook until tender and almost translucent, stirring constantly. Add ground beef, salt, pepper and savory. Cook until meat has browned. Drain. Stir in brown gravy and heat on medium-high until bubbling. Remove from heat and pour into 9x13" casserole dish.

  Fill a cake decorating bag with a large, star-shaped tip or a gallon-size Ziploc bag (with one corner cut off) with the cooled mashed potatoes. Squeeze the bag of mashed potatoes in rows on top of the meat/gravy mixture until completely covered. For an easier (less pretty) method, you can simply spoon the potatoes and spread over the meat using the back of the spoon or spatula.

  Dot the top of the potatoes with small chunks of butter. Place in hot oven and bake at 400-degrees for 25-30 minutes until potatoes are lightly browned. Remove from oven and sprinkle with dried parsley. Serve and enjoy!

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