1/03/2014

Whose Cuisine Reigns Supreme? Cottage Pie

Can I just say that I'm very pleased with my impromptu Cottage Pie! I've been craving this hearty dish and, although I've never made it before, the results were delectable.

Ingredients: 

1 1/2 Tablespoons of Olive Oil. 

2 Tablespoons of Butter (or margarine).

3 Tablespoons of Tomato Sauce.

3 Tablespoons of Worcestershire Sauce. 

4 Cubes of Beef Bouillon Cubes.

Salt, Pepper, Garlic Powder and Onion Powder (season to your preferred taste).

3 Large Carrots (peeled and chopped).

300g Bag of Frozen Green Peas.

1 1/2 pounds of lean ground beef.

Cheddar Cheese (go crazy with this topping).

Parsley (garnish).  

Mashed Potatoes (you can make it by scratch or use instant. I used instant because that's what I had on hand, and I also like the brand. *tip* Whether I make my mashed potatoes by scratch or otherwise, I always add sour cream to enrich the flavor).

Unfortunately, the majority of my concocting was done BEFORE it occurred to me to add this recipe as a blog post; so, I only have two pictures. 

1. Make your mashed potatoes and set it aside.

2. In a large pan, add the olive oil and carrots and cook at a medium heat until tender. 

3. Add the lean ground beef, salt, pepper, garlic and onion powder. 

4. Add the butter and frozen green peas. 

5. Add the tomato sauce, Worcestershire sauce, beef bouillon cubes (crumble the cubes with your hands and add to the meat). 

6. Lightly grease oven-safe glass dish with butter, and add meat mixture. 

7. Top with the mashed potatoes, cover with cheddar cheese and sprinkle with parsley. 

8. Bake at 350 (180) until cheese it golden brown. 

Aki attacked the Cottage Pie before I got to photograph it.  

If you would like to try my first cooking post, please click here.

Looking gorgeous one lipstick at a time.