Cottage Pie with a Thatched Roof

This beefy pie with a thickened beef broth base is topped with mashed potatoes and cheddar cheese and baked.

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Ingredients:

• 2 pounds ground beef
• 1 large onion, diced
• 1 tsp. minced garlic
• 1/4 cup all-purpose flour
• 1 tsp. Italian seasoning
• 2 tablespoons chopped fresh parsley, if desired
• 2 tsp. beef base
• 1 1/2 cups beef broth
• 1/4 cup chili sauce
• 3/4 c. sour cream
• 1/2 bag frozen peas
• 1/2 tsp. salt, or to taste
• 1/4 tsp. pepper, or to taste
• Mashed or shredded potatoes for 6
• Cheddar cheese to sprinkle on top
• Chives

Method

Place a large skillet over medium heat. Crumble in beef & saute 1 min. Add onion and garlic; continue to saute until meat is no longer pink & onion begins to brown. Drain fat. Mix in flour, herbs, & parsley. Add beef base to broth and stir in. Heat on low until thick and bubbly. Stir in chili sauce, sour cream, and peas. Salt & pepper to taste. Lower heat & simmer for 10 minutes, stirring, until some of the liquid has been absorbed. Spoon mixture into a 9-inch pie plate or individual baking crocks. Scoop or spread mashed or shredded potatoes over beef filling. Bake at 350 degrees F for 30 minutes, until top is golden and beef filling is bubbly. Sprinkle with grated Cheddar cheese & chives for a thatched roof. Heat until cheese melts.

Notes: I got this idea from a teahouse in Wales and made up my own recipe when I got home. We serve this to lunch and dinner guests at the Blue Belle Inn in St. Ansgar, IA. If you want a "leaky roof" instead of a thatched roof, slice two leeks and cover with water and boil for 5 min. When tender, drain, and stir leeks into potatoes before topping pies.

Number of servings: 6

Submitted By: bluebelle2368899
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