This is what we commonly refer to in our house as shepherd’s pie. However, due to this usage, the Pie is convinced that traditional shepherd’s pie is made with ground beef, regardless of the fact that shepherds are generally focused on sheep, not cows. There have been several arguments over the years. He won’t even take Wikipedia as a definitive answer.
So. Cottage pie. A good way to use up leftover meat of any kind, and to encourage people to eat lovely potatoes. This one we’re making with ground beef, and adding a few sweet potatoes to the mix. The amounts I’ve used below are approximate, but make two good-sized dishes of the pie.
Start with 4 or 5 sweet potatoes. Peel them, chop them up, and then boil them until they’re soft and mashable.
Then of course mash them, with a bit of butter.
While that’s on the go, you can finely chop 2 or 3 small onions and toss them into a large saucepan with some minced garlic and cook that until the onions are tender and translucent.
Add in about 1lb lean ground beef and stir that around until it’s cooked through.
Now, what I’m doing here is sprinkling about 1/4 cup flour onto my beef mixture. For a gluten-free version, use corn starch.
Then use that same cup to scoop some of the cooking water out of your boiling sweet potatoes and add it to moisten the mix.
Chop up a few small carrots.
Add them, together with some frozen corn and frozen peas, to the meat mixture and stir around until they’re all separated and thawed.
Add some rosemary if you’ve got it.
Now you’re ready for assembly. Gren seems to think that he is a viable receptacle for cottage pie. He could be right. If it wasn’t for the corn and the wheat flour, and the fact that he is allergic to beef.
Spoon the meat and vegetables into the bottoms of your casserole dishes, filling about 3/4 of the way up. Then take your mashed sweet potato and smooth that over the tops.
Everything in there is cooked, so you will just need to heat it thoroughly when you cook it. Using a glass casserole makes it easy to see if the mixture is bubbly. These ones I froze for our parents to eat later.