|
COTTAGE PIE (Makes: 4 Servings)  This satisfying British staple is an excellent use for leftover mashed potatoes. You will need two cups for this recipe, bring them to room temperature before using. Ingredients: 1 pound russet potatoes, peeled, cut in half 5 tablespoons unsalted butter 1/2 pound mushrooms, sliced 1 pound lean ground beef 1 small onion, chopped 4 garlic cloves, minced 2 tablespoons all purpose flour 3/4 cup canned beef gravy 1/4 cup chopped fresh parsley 1 medium carrot, sliced 1 tablespoon Worcestershire sauce 1/2 teaspoon dried marjoram Preparation: Cook potatoes in large saucepan of boiling salted water until tender. Drain. Return potatoes to same saucepan. Add 3 tablespoons butter and mash. Season to taste with salt and pepper. Preheat oven to 350F. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and saut until tender, about 7 minutes. Transfer mushrooms to bowl. Add beef, onion and garlic to same skillet and cook over medium-high heat until beef is brown, breaking up with spoon, about 8 minutes. Add flour and stir 2 minutes. Add mushrooms, gravy, parsley, carrot, Worcestershire and marjoram. Simmer 4 minutes, stirring occasionally. Spoon beef mixture into 8-inch square baking dish. Spoon mashed potatoes over; smooth top. Bake until potatoes are heated through and golden brown, about 25 minutes. Let stand 5 minutes before serving.  |
