Betty's beef and vegetable "cottage pie"
A staple for my family, nothing fancy but so delicious.
Vegetables that I use include: carrots, onion, celery, zucchini, broccoli (including stems) frozen beans, frozen corn, frozen peas. Any combination works, you'll want about 4 cups in total.
2 lbminced beef,
1onion, diced fine
4 cfinely diced vegetables (today i used carrot, celery, zucchini and peas)
2 tspminced garlic
1 pkgfrench onion dry soup mix
2 Tbsptomato paste
1 - 2 Tbspworcestershire sauce
1/4 cred split peas (optional)
1 Tbspgravy granuals (gluten free if needed), mixed with about 2 tb of water
1/4 tspdried thyme leaves (a large pinch)
3 Tbspbutter (i like salted) or margarine for dairy free
1/4 - 1/2 cmilk, or dairy free option
6 - 8large potatoes, peeled and chopped evenly
1/2 cgrated cheese, optional (or dairy free option)
2 Tbspdried bread crumbs (can use gluten free)
How to Make Betty's beef and vegetable "cottage pie"
- To make the meat filling:
Heat the meat in a little oil and fry with the onion. Add the vegetables and cook for a further 10 minutes. Add everything else (not the gravy granuals) and cook for 30 - 40 minutes (or until the split peas are cooked) over a medium heat.
Add the gravy granuals mixed with water and stir through until thickened.
Pre-heat oven to 375oF/190oC.
- To make the potatoes:
Boil potatoes in a large pot until tender. Strain well and mash with butter and milk. Taste and season if needed.
Pour the meat into a oiled/buttered lasange dish. Top with the potatoes (I gently drop spoonfuls all over and connect them with a fork)
Top with cheese and breadcrumbs if using.
- To bake:
Place in a pre-heated oven and bake for 35 - 40 minutes. It should be bubbly and golden. Remove from the oven and let sit for 10 minutes.
Serve and enjoy!