Monday, October 19, 2020

Corned Beef Cottage Pie


 



Corned Beef Cottage Pie






Delicious corned beef topping, topped with mashed potatoes and cheese. Can be made with cooked corned beef, leftover corned beef or canned corned beef.

Ingredients

  • 1/2 teaspoon of salt
  • 1 cup of red wine
  • 1 medium onion, chopped
  • 3 tablespoons of flour
  • 2 garlic cloves, crushed and chopped
  • 2 teaspoons of fresh thyme
  • 1/2 cup beef broth
  • 1 cup of corn kernels
  • 2 tablespoons of bacon fat
  • 6 oz of tomato paste
  • 1 cup of milk
  • 1 cup of green beans (or peas)
  • 2 tablespoons of butter
  • 1/2 teaspoon of black pepper
  • 1 teaspoon of salt
  • 4 red potatoes about 6 cups chopped
  • 1/4 cup parmesan (grated)
  • 2 lb ground beef (80/20)
  • 2 tablespoons of plain Greek yogurt
  • 1/2 teaspoon of black pepper
  • 1 teaspoon of paprika
  • chopped thyme for garnish

Instructions

First, preheat the oven to 350 ° F.

Then, peel chop and boil the potatoes in very salted water. When the fork is tender, about 12 to 15 minutes, drain. Mash with a little butter, plain Greek yogurt and milk until smooth. Season to taste with salt and pepper. Reserve and keep warm.

Sauté onions and garlic in bacon fat in a large skillet over medium heat. Add the ground beef and season with kosher salt and freshly ground black pepper. Sprinkle the beef mixture with the flour and cook for a minute or two.

Add the tomato paste and cook, stirring to combine, for a few minutes. Add the thyme and pour in the beef broth and red wine. Use a spoon to scrape up all of the golden bits to get every bit of flavor packed into this sauce.

Spread this meat mixture on the bottom of a 13 x 9 "baking dish and add the fresh chopped corn and the steamed and chopped green beans evenly over the meat mixture. Feel free to use canned here , but I had both on hand and the feeling of freshness is always better.

Gently spread the mashed potatoes over the vegetables and sprinkle with paprika and grated Parmesan. I use a fork to scrape off the cross hatch marks on the mashed potato filling to create ridges that brown nicely in the oven. Bake at 350 ° F for 30 minutes. Happy Cooking Time.