Cottage Pie in 20 minutes

Know Your Potluck Crowd Before You Spend Hours in the Kitchen. One thing I’ve learned about potlucks is this; not everyone loves the same dishes, and not everyone will dig your homemade cottage pie no matter how long it takes you to prepare it. Before you commit to an hour+ of preparation; peeling, chopping, baking, take a moment to think about who’s really showing up and what they actually like to eat. For my hospice group I might have considered “funeral potatoes” as my sister-in-law calls them. I’m still not sure how I feel about that name but here’s the recipe I never thought to take to a post-funeral gathering (or a potluck).

Some folks are perfectly happy grabbing a quick fruit salad from Save Mart. Others might swear by Kentucky Fried Chicken. Case in point, like the manager who once spent time with Mother Teresa, and yet arrived bearing a fruit salad straight out of a dusty old cookbook, not Julia’s or Fannie’s. That’s the quirky charm of potlucks, the people with the most interesting stories often bring the safest dishes. So, instead of overdoing it, whip up this cottage pie in minutes. It might be the hit on the table or not. That’s the gamble. You were asked to bring a dish after all, not a crowd pleasing garlic French bread. Just know your people. Snails may be a luxury in some circles, but if my friend brought them to a potluck I’d have to pass with the politest smile I could manage.

Recipe

Stove top recipe … I recommend a stainless steel skillet, or attractive braiser with fitted lid. Can be served straight from either of these.

Filling:
1-2 Tablespoons of olive oil
1 Medium yellow onion-chopped
2 Large garlic cloves-minced
1 Pound ground beef-85% or higher
1 Tablespoon flour
1 Tablespoon Worcestershire sauce
2 Tablespoons tomato paste
1 Teaspoon dried thyme
1 Cup beef broth (or 1 cup water and 1 bouillon cube or equivalent)
2 Cups frozen carrots and peas (carrot pieces must be small)
Salt and pepper to taste

Potato topping:
5 medium size white or red potatoes with thin skin, each potato about 3 1/2 inches-no need to peel but scrub thoroughly then cut in half
3 Tablespoons of butter
1/3+ Cup milk or cream (Amount depends on your desire for creamy or firm mashed potatoes.)
Salt and pepper to taste

Topper:
1 Cup shredded cheddar cheese

This recipe moves quickly. Have everything at hand.

Put potatoes in a pot with enough water to just cover. Bring to a boil over medium high heat and cook until the potatoes are fork tender, about 10-12 minutes. Drain and add butter and milk. Mash until the smoothness you desire. Add salt and pepper.  Work these steps between down times of preparing filling.

While potatoes are cooking. Heat olive oil in a braiser over medium heat and add the onion.

Cook onion until just tender. Add garlic.

Add beef breaking it up as you go. Cook until beef loses the pink. Drain off fat. Salt lightly and add pepper. Decrease heat as needed to avoid over-browning beef or onion/garlic mixture.

Add the flour and stir to thoroughly mix.

The next four ingredients can go into the mix quickly. Stir to mix. The mixture should be simmering.

Now add frozen vegetable. Stir and cover. Reduce heat to a low/medium burner.

This is the time you mash the potatoes.

Test the carrots and peas for doneness. Taste for salt and pepper need.

Next pile with spoonfuls the potatoes on top of filling. Reduce heat to low. Spread the potatoes tidily over filling with a knife.

Sprinkle with cheese and replace lid until cheese is melted.

Ready to serve.

TRY THE ORIGINALS:

Beef Shepherd’s Pie

Chicken Shepard’s Pie