Ingredients
2 tablespoons olive oil
2 small yellow onions, finely chopped
2 pounds ground beef
1⁄3 cups all purpose flour
2 teaspoons dried thyme
1 tablespoon Kitchen Bouquet, whatever that is… I used leftover Barbecue Sauce
2 cups beef broth
1 tablespoon Worcestershire sauce
2 pounds red potatoes, cut into cubes
4 tablespoons butter
2 teaspoon salt
1⁄8 teaspoon ground white pepper
1⁄8 teaspoon grated nutmeg
1 egg yolk
1⁄4 cup heavy cream or half and half
1 cup cheddar cheese, shredded
Instructions
1. Heat oil in Dutch oven over high heat. Add onion and sauté until soft and translucent. Add ground beef and cook, stirring, until cooked through and no longer pink. Stir in flour, thyme, 2 cups water, “Kitchen Bouquet,” beef broth, and Worcestershire.
2. Reduce heat to low and simmer for 30 to 45 minutes until sauce has thickened. Remove pan from heat and remove beef to casserole dish with slotted spoon. Transfer remaining sauce to small bowl and serve alongside finished pie. Return meat to Dutch oven.
3. Heat oven to 350*F.
4. Place potatoes in large pot. Cover with cold water by 1 inch and bring to boil over high heat. Lower heat to medium-low and simmer until potatoes are tender, about 20 minutes. Drain potatoes then return them to pot and mash. Stir in butter, salt, pepper, nutmeg, egg yolk, and cream. Spread potatoes on top of beef mixture. Top with cheese.
5. Place in oven and cook for 20 to 30 minutes, or until potatoes are golden brown and the pie has heated through.
Photo
Comments
This recipe is from Oprah.com. A while back I was looking for ways, any ways at all, to make a dent my ground beef supply. One of my friends suggested I try Cottage Pie so I did a bit of googling and found this recipe. It was super tasty although I completely forget the step of removing the beef with a slotted spoon and removing the sauce from the Dutch oven, so the end result was super wet. It was still delicious and we devoured it all.