Cottage Pie

Cottage Pie is like Shepherd's Pie with ground beef instead of ground lamb. It's similar to a pot pie, but with a mashed potato top instead of a pastry top. Filled with hearty vegetables and meat, this dish is a perfect winter's dish. Usually. My version ended up being quite salty, due to a miscommunication of ingredients. I used bullion granules instead of Bisto granules because I thought it would be similar, however, the consistency of my pie was thin and salty rather than thick and hearty. Bisto can be found at Meijer in the British food section, or you could order it online. It is definitely worth it as this meal is classic in England--a dish I've been dying to replicate.

As a side note--we cooked this meal a few weeks ago but were too distracted to update as Nick has been visiting for my Spring Break. We're having a lovely time in Grand Rapids but we promise to update again soon!

Ingredients:

• 1 package of ground beef
• 1 small onion, diced
• 1 can of Guinness beer
• 4 carrots, peeled and chopped
• a handful of mushrooms, chopped
• a handful of frozen peas
• several T of Bisto, to taste
• 6 potatoes, mashed and seasoned to taste
• handful of cheese

Directions: 

1. Preheat oven to 350* F.
2. Cook ground beef and onion in olive oil until brown. Add half a Guinness and simmer covered on low heat.
3. Discard half of stock, pour remaining stock and beef/onion mixture into a large, oven-safe bowl. 
4. Add carrots, peas and mushrooms, fill to level of food with water. (Fill to the top of the food)
5. Cover mixture with tin foil, and put in oven for 40 minutes.
6. Remove foil and add Bisto to taste. (Bisto is a thickening agent--it should make the pie into a gravy-like consistency). 
7. Cook for 15 to 20 minutes, covered with foil.
8. Pour mixture into a casserole dish. Spread mashed potatoes on top and sprinkle cheese on. Broil in oven until potatoes are slightly browned (should only be a couple minutes).

Serves 5-6

Prep and Cooking Time: 1.5 hours