Cottage Pie Vi
Ingredients
- 5 cups cooked roast beef, chopped in small pieces ⓘ
- 1 cup chopped onion ⓘ
- 3 cups thinly sliced carrots ⓘ
- 1 cup celery, chopped ⓘ
- 2 cups beef gravy ⓘ
- 1 beef bouillon cube (or equivalent base) ⓘ
- 3 teaspoons parsley flakes
- 1/2 teaspoon sage ⓘ
- 3 large bay leaves ⓘ
- 1 teaspoon garlic powder ⓘ
- 1 teaspoon salt ⓘ
- pepper ⓘ
- unsalted butter or margarine ⓘ
- mashed potatoes ⓘ
Instructions
- Saute onions, celery and carrots in unsalted butter or margarine in large skillet just until tender.
- Combine with roast beef, gravy and spices and simmer slowly for about 20 minutes.
- Be sure to remove bay leaves.
- Mixture should be thicker than stew but neither too dry nor too runny.
- Add more gravy if necessary.
- Put approximately 3/4 cup hot beef mixture into small, round casserole dish.
- Cover to edges with mashed potatoes, smoothing with knife.
- Mark with tines of fork.
- Sprinkle middle with approximately 2 tablespoons grated cheddar.
- Place under broiler until lightly browned or bake in 350°F oven for 15 minutes.
- Garnish with fresh parsley.
Nutrition & Diet Analysis (per serving)
1123
kcal
56% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).