Wednesday, November 11, 2009

"Fusion" Cottage Pie

I've lived in the States for fifteen years, but when it comes to comfort food, I revert back to my Brit roots. And for comfort, English-style, nothing beats Cottage Pie (Shepherd's Pie - cow-style.) I used to love the way mum made it with top-of-the-milk in the mashed potatoes when we had milk delivery.

My mother-in-law makes a similar comfort food - American-style. Her hamburger pie has a pastry crust and tomato soup rather than brown gravy. Equally delicious!

So here's the combined version:

"Fusion" Cottage Pie
Source: Our Families

-1.25lb lean ground beef
-3/4 bag or so of frozen vegetables
-1 can condensed tomato soup
-Heavy dashes of Worcestershire Sauce
-6 potatoes
-Liberal glug of heavy cream (first choice) or whole milk (second best.)

-Preheat oven to 350
-Peel (if desired - I never bother), and chop potatoes. Boil until soft.
-While potatoes are boiling, saute ground beef in a deep skillet until browned, draining grease if needed
-While still over heat, add frozen vegetables, soup and Worcestershire Sauce, and warm through
-Mash potatoes with cream
-Decant beef and veggie mixture into 9x11ish baking pan
-Top with mashed potatoes
-Cook until top is browned and meat mixture is bubbling; pop under broiler for a few minutes to speed up the browning process if desired.

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