Cottage Pie Vi

Name: 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; cheddar cheese, grated

15 ingredients

11 steps

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
cheddar cheese, grated

Directions

1

Saute onions, celery and carrots in unsalted butter or margarine in large skillet just until tender.
2

Combine with roast beef, gravy and spices and simmer slowly for about 20 minutes.
3

Be sure to remove bay leaves.
4

Mixture should be thicker than stew but neither too dry nor too runny.
5

Add more gravy if necessary.
6

Put approximately 3/4 cup hot beef mixture into small, round casserole dish.
7

Cover to edges with mashed potatoes, smoothing with knife.
8

Mark with tines of fork.
9

Sprinkle middle with approximately 2 tablespoons grated cheddar.
10

Place under broiler until lightly browned or bake in 350°F oven for 15 minutes.
11

Garnish with fresh parsley.