CAST IRON: Cottage Pie

Cast Iron:  Cottage Pie

Not sure which nationality decided to use beef instead of lamb... (Shepherd's Pie) But for our beef loving family, hamburger is always in the freezer.  Makes a hot, hearty dinner during cold weather!  Great with a nice tossed salad. 

COTTAGE PIE

2 carrots, 4 stalks of celery, 1 large yellow onion all finely diced.

6 TBS of butter

1/4 cup flour

1 cup frozen peas

1 1/2 lbs 90/10 ground beef

2 cups of beef broth (reserve 1 cup)

2 envelopes of Lipton Beefy Onion Soup

2 large cloves of garlic

1 tsp Rosemary

1 tsp Thyme

4-5 Large russet or Yukon Gold potatoes, boiled and mashed.

In a 12-14 inch cast iron skillet or dutch oven, sautee' veggies and herbs in butter.   Add beef and brown well.  Put the garlic in last, and stir in dry soup mix.  Add 1 cup of beef broth and bring to a rolling boil. 

Whip flour and reserved broth until you have a smooth slurry with no lumps.  Add into the pan, stirring constantly until thickened.  Take pan off the heat. 

Pipe the mashed potatoes on top of the meat mixture.  If using a fry pan, bake in the oven at 400 degrees for 45 minutes... checking at 30 minutes for browning of potatoes on top... 

If using a dutch oven bake with 6 coals under and a ring of coals around the rim...  load the lid heavily for the last 10-15 minutes to brown the potatoes on top.