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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