-my quickie version of a British classic*
1-2 lbs. Ground Chuck
1-2 cans Carrots and Peas
1-2 cans Beef Broth
Onion Salt & Coarse Black Pepper
2 pkgs. Idahoan Instant Mashed Potatoes, prepared according to package instructions except replace the milk portion with heavy cream or sour cream.
Thoroughly brown ground chuck in frying pan. Meanwhile preheat oven to 350F. Drain away the grease. Sprinkle cooked ground chuck with onion salt and black pepper, to taste. “Dust” the ground chuck with an even coating of Wondra flour. Stir to evenly blend. Now add the beef broth (should use enough to almost cover the ground chuck layer). Add dashes of Worcestershire Sauce throughout and to taste. (and you really want to be able to taste it, because for me, that’s the flavor that makes Cottage or Shepherd’s Pie)
Make an even layer of the ground chuck mixture in an oven-safe casserole or 9×13 dish. Top the ground chuck with an even layer of the carrots and peas. Next, Pipe on the mashed potatoes to fully cover the carrots and peas or spread and artfully makes swirls, like you’re icing a cake (you may have to thin out the mashed potatoes with a little water for this).
Put finished casserole in the pre-heated oven and bake until mashed potato top starts to brown and casserole is throughly heated.
*Special thanks to Osyth for explaining the difference between Cottage Pie and Shepherd’s Pie.