Cottage Pie

Name: Cottage Pie
Ingredients: 24 ounces beef, ground; 2 cups onions, chopped; 2 12 lbs potatoes, red; 3 tablespoons butter; 1 cup peas; 1 cup corn; 1 cup carrot, diced; 2 tablespoons tomato puree; 16 ounces chicken stock; 3 ounces olive oil; 2 12 tablespoons Worcestershire sauce; 5 teaspoons garlic, minced; 2 teaspoons thyme; 2 teaspoons rosemary; 1 teaspoon salt; 1 teaspoon pepper

16 ingredients

12 steps

Ingredients

24 ounces beef, ground
2 cups onions, chopped
2 12 lbs potatoes, red
3 tablespoons butter
1 cup peas
1 cup corn
1 cup carrot, diced
2 tablespoons tomato puree
16 ounces chicken stock
3 ounces olive oil
2 12 tablespoons Worcestershire sauce
5 teaspoons garlic, minced
2 teaspoons thyme
2 teaspoons rosemary
1 teaspoon salt
1 teaspoon pepper

Directions

1

Put oil into hot pan.
2

Add beef and cook.
3

Add onions, garlic, tomato puree, thyme and rosemary stirring constantly.
4

Add 3/4's of the chicken stock, bring to the boil and simmer until the sauce has thickened.
5

Transfer to delivery containers.
6

Meanwhile, cook the potatoes in boiling salted water until tender.
7

Drain well.
8

Mash in/with mixer with butter and 1/4 of the chicken stock.
9

Add peas, corn, and carrots to each container.
10

Using a large spoon, layer the mashed potato generously on top of the beef and veggies, starting from the outside and working your way into the middle.
11

If not freezing for future, bake at 350 for approximately 20 minutes, until bubbling and golden brown.
12

Otherwise freeze.