Description
Cottage Pie is comfort food on a cold winter night! This family favorite is a delicious, one-dish meal!
Ingredients
- 8 whole Red Or Golden Potatoes
- 2-½ cups Milk, Divided
- 3 whole Carrots
- 3 stalks Celery
- 5 whole Green Onions
- ½ whole Red Onion
- ½ cups Butter, Divided
- 2 pounds Lean Ground Beef
- 1 teaspoon Garlic Powder
- 2 Tablespoons Dried Oregano
- 2 Tablespoons Dried Rosemary
- 1 teaspoon Black Pepper
- ½ teaspoons Sea Salt
- ⅓ cups Flour
- ¼ cups Dry White Wine
- 1 can (15 1/2 Oz. Size) Peas, Drained
Preparation
Heat oven to 350ºF. Butter a 9 x 13 baking pan. Set aside.
Wash potatoes and quarter. No need to peel red or golden potatoes. Place potatoes in a large pot and cover with water. Bring to a boil over medium high heat and cook for 20 minutes or until fork tender. Drain and mash with 1/2 cup milk. Set aside.
Peel and dice carrots. Dice celery, red onion, and green onions.
In a large skillet, melt 1/4 cup of butter over medium high heat. Add diced red and green onions and saute for 6 to 8 minutes. Add carrots and celery and saute for another 6 to 8 minutes. Add ground beef and spices. Cook and stir until beef is browned and no longer pink. Drain and return to pan. Turn heat to simmer.
In a small saucepan, melt remaining 1/4 cup of butter over medium heat. Whisk in flour until blended. Slowly add remaining 2 cups of milk and white wine. Whisk constantly until slightly thickened, about 8 to 10 minutes.
Add sauce to the meat and vegetable mixture. Add drained peas. Stir well and simmer for about 5 to 6 minutes, stirring occasionally.
Pour into prepared 9 x 13 baking pan. Evenly spread mashed potatoes over. (At this point, the dish can be frozen—just wrap in foil. Will last up to 6 months in the freezer. Let thaw for several hours and bake as directed.)
Bake at 350ºF for 40 to 45 minutes.
