Cottage Pie
Bon Appetit
Cottage Pie
Bon Appetit
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4 tablespoons butter 1 tablespoon vegetable oil 2 cups chopped onion 1 cup shredded carrot 1 garlic clove, minced 1 1/2 pounds lean ground chuck 3 tablespoons all purpose flour 1/2 cup dry red wine 3/4 cup beef broth or stock 2 tablespoons tomato paste 2 teaspoons ground sage 2 1/2 teaspoons salt 1/2 teaspoon black pepper 1 package (10 ounces) frozen peas 4 large potatoes (2 1/2 pounds), peeled and quartered 1/4 cup heavy cream 1/2 teaspoon white pepper 1/2 teaspoon nutmeg 2 eggs Directions: In a large skillet, heat the butter and oil over moderate heat. Add the onion, carrot and garlic and sauté until softened, about 10 minutes. Crumble the meat and add it to the skillet. Cook, stirring occasionally, for 5 minutes, or until browned. Remove the skillet from the heat and sprinkle on the flour; stir to mix. Pour in the wine and beef broth. Return the skillet to moderate heat and stir in the tomato paste, sage, 1 1/2 teaspoons of the salt, the black pepper and the peas. Cook for 5 minutes. (The recipe may be prepared ahead to this point.) Meanwhile, in a large, heavy pot, bring lightly salted water to a boil over high heat and add the potatoes. reduce the heat to moderate, cover and cook until tender, about 20 minutes. Drain the potatoes and return them to the pot. Dry the potatoes by shaking the pot over high heat for 1 minute. Preheat oven to 375°F. Mash the potatoes. Add the cream, the remaining 1 teaspoon salt, the white pepper and nutmeg. Beat in the eggs, 1 at a time. Transfer the meat mixture to an 8 inch square baking dish. Spread the potato topping evenly over the meat and make an attractive design with the tines of a fork, if you wish. Bake for about 45 minutes, or until the potatoes are golden and puffed. Serves 6.
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