• Pound O' Flesh - 05

    From Dave Drum@1:3634/12 to All on Thursday, January 19, 2023 17:00:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Easy Cottage Pie
    Categories: Beef, Potatoes, Vegetables
    Yield: 4 servings

    1 ts Salt; more to taste
    2 lb Potatoes; peeled, quartered
    8 tb Butter; divided
    1 md Onion; chopped
    2 c Mixed vegetables (diced
    - carrots, corn, peas)
    1 1/2 lb Ground round beef
    1/2 c Beef broth
    1 ts Worcestershire sauce
    Pepper and/or other
    - seasonings of choice

    BOIL THE POTATOES: Place the peeled and quartered
    potatoes in medium sized pot. Cover with at least an
    inch of cold water. Add a teaspoon of salt. Bring to a
    boil, reduce to a simmer, and cook until tender (about
    20 minutes).

    Set the oven @ 400ºF/205ºC.

    SAUTE THE VEGETABLES: While the potatoes are cooking,
    melt 4 tablespoons of the butter in a large sauté pan on
    medium heat. Add the chopped onions and cook until
    tender, about 6 to 10 minutes.

    If you are including vegetables, add them according to
    their cooking time. Carrots should be cooked with the
    onions, because they take as long to cook as the onions
    do.

    If you are including peas or corn, add them toward the
    end of the cooking of the onions, or after the meat
    starts to cook, as they take very little cooking time.

    (Or use frozen mixed vegetables, steam in bag - UDD)

    ADD THE GROUND BEEF, THEN THE WORCESTERSHIRE SAUCE AND
    BROTH: Add ground beef to the pan with the onions and
    vegetables. Cook until no longer pink. Drain the pan of
    excess fat, if necessary (anything more than 1
    tablespoon). Season with salt and pepper.

    Add the Worcestershire sauce and beef broth. Bring the
    broth to a simmer and reduce heat to low. Cook uncovered
    for 10 minutes, adding more beef broth if necessary to
    keep the meat from drying out.

    Taste the cooked filling and, if needed, add more salt,
    pepper, Worcestershire, or other seasonings of your
    choice.

    MASH THE COOKED POTATOES: When the potatoes are done
    cooking (a fork can easily pierce), remove them from the
    pot and place them in a bowl with the remaining 4
    tablespoons of butter. Mash with a fork or potato
    masher, taste, and adjust seasonings with salt and
    pepper.

    LAYER THE MEAT MIXTURE AND MASHED POTATOES IN A
    CASSEROLE DISH: Spread the cooked filling in an even
    layer in a large baking dish (such as a 9 x 13-inch
    casserole.

    Spread the mashed potatoes over the top of the ground
    beef. Rough up the surface of the mashed potatoes with a
    fork so there are peaks that will get well browned. You
    can even use a fork to make creative designs in the
    mashed potatoes.

    BAKE IN OVEN: Place in oven and cook until browned and
    bubbling, about 30 minutes. If necessary, broil for the
    last few minutes to help the surface of the mashed
    potatoes brown.

    (Be careful when broiling using Pyrex or glass dishes,
    they have been known to shatter under the high heat of
    the broiler. It's not a worry if you are using a ceramic
    or metal casserole dish.)

    SUGGESTED VARIATIONS: Put a layer of creamed corn
    between the ground beef and the mashed potatoes.

    Sprinkle grated cheddar cheese over the top of the
    mashed potatoes before baking.

    By: Elise Bauer

    RECIPE FROM: https://www.simplyrecipes.com

    Uncle Dirty Dave's Kitchen

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