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Prep Time20 minutes
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Cook Time45 minutes
A savory wonderful dish! Ground beef, red wine, carrots, peas, onions, corn and mushrooms covered in a layer of buttery cream cheese potatoes with smoked paprika garnish.
Ingredients
Mashed potatoes
Cottage Pie Filling
Directions
Equipment needed: 4 quart Casserole Dish
Peel potatoes and boil. Mash, then add butter, cream cheese, heavy cream and salt. Whip them to desired spreadable consistency. Not too wet or too dry.
In a large skillet on medium heat, add a tablespoon of vegetable oil. Add diced carrots to the pan. Sauté carrots for 7-8 minutes. Next add in onions sauteing for a few minutes and then add in mushrooms. Cook until vegetables soften to desired consistency then set aside. No need to wipe skillet.
In the same skillet add ground beef cooking until no longer pink. Drain of any fat and wipe skillet clean. Set meat aside with sautéed vegetables.
In the same skillet on medium heat, whisk in 2 tablespoons of butter and 2 tablespoons of flour. Make a roux and cook for about a minute. Add in red wine, Worcestershire sauce and broth. Whisk until combined.
Next add in tomato paste, thyme leaves, salt, garlic powder and pepper to taste. Whisk till gravy thickens to desired consistency. Preheat oven to 375 degrees.
Once gravy has thickened, add in sautéed vegetables, meat, peas and corn. Gently stir until combined.
Pour mixture into casserole dish, spread evenly.
Spread mashed potatoes evenly over meat mixture.
Sprinkle top with smoked paprika. Bake for 20-25 minutes or until top is golden.
Allow to cool for 15 minutes.
Slice and serve. Enjoy!
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Conclusion
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Composite Wood Cutting Board 8 x 12 The Pioneer Woman Teal 3-Piece Cutlery Set Measuring Cups and Spoons Set of 20 Scratch Defense Induction Sauté Pan, 5 Quart McCormick Gourmet Organic Smoked Paprika, 1.62 Oz Corning French White Casserole Dish
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