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Cottage Pie is the ultimate comfort food on a cold winter night! This delicious one dish meal is a favorite in our family! Try this for dinner tonight and make this a favorite in your family as well!
Ingredientes
- 8 Large Red or Golden Potatoes
- 3 Carrots, peeled and diced
- 3 Stalks Celery, diced
- 5 Green Onions, (with tops) diced
- 1/2 Large Red Onion, diced
- 2 1/2 Cups Milk, separated
- 2 Pounds Lean Ground Beef
- 1-15 1/2 Oz. Can Peas, drained
- 1/2 Cup Butter, separated
- 1/3 Cup Flour
- 1/4 Cup Dry White Wine
- 1 Tsp. Garlic Powder
- 2 Tbsp. Dried Oregano
- 2 Tbsp. Dried Rosemary
- 1 Tsp. Black Pepper
- 1/2 Tsp. Sea Salt
Direcciones
- Heat oven to 350 degrees. 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 of milk. Set aside.
- Peel and dice carrots; dice celery; dice red 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 1/4 cup of butter over medium heat. Whisk in flour until blended. Slowly add 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 let 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 350 degrees for 40 to 45 minutes.
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 8 servings | |
| Calories 468 | |
| Calories from Fat 281 | 60% |
| Total Fat 31.52g | 39% |
| Saturated Fat 15.51g | 62% |
| Trans Fat 1.07g | |
| Cholesterol 115mg | 38% |
| Sodium 498mg | 21% |
| Potassium 676mg | 19% |
| Total Carbs 18.02g | 5% |
| Dietary Fiber 3.8g | 13% |
| Sugars 7.78g | 5% |
| Protein 26.67g | 43% |
