Mum's Cottage Pie
"Ground beef cottage pie with sherry and a fluffy mashed potato and cheese topping. I like to serve it with honey carrots and buttered sweet corn on the side. Can be made ahead or frozen ready for another time. [Originally submitted to Allrecipes.co.uk]"
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Ingredients1 h 20 m servings 282 cals
Original recipe yields 6 servings (1 cottage pie)
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash with milk and butter. Season with salt and pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium heat. Add onion; saute until translucent. Add ground beef; cook, breaking up lumps with a wooden spoon, until browned, 5 to 7 minutes. Add sherry; bring to a boil. Reduce heat to low.
- Season the beef mixture with salt and pepper, and stir in Worcestershire sauce. Sprinkle in flour and mix well until mixture is thick and clings together, 1 to 2 minutes more.
- Pour beef mixture into the bottom of a casserole dish. Spread mashed potatoes evenly across the top. Season with salt and pepper. Scatter 1/2 cup plus 1/3 cup Parmesan cheese on top. Press a fork into the edges of the casserole to make a pattern.
- Bake, uncovered, in the preheated oven until piping hot and cheese is melted down, about 30 minutes.
- Cook's Notes:
- Use your choice of grated cheese.
- Tastes best made the day before if possible. If freezing, make as above and chill in the fridge. Cover with a layer of aluminum foil and a layer of plastic wrap (ensure your casserole dish or tin is freezable). Defrost completely before reheating. I tend to cook when it has been frozen and defrosted with the foil still on (remove plastic wrap) for 20 minutes and the remaining 10 minutes uncovered.
Per Serving: 282 calories; 12.8 g fat; 27.1 g carbohydrates; 13.9 g protein; 38 mg cholesterol; 321 mg sodium. Full nutrition
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