English
Cottage Pie
Worcestershire
sauce is the secret ingredient in the meat sauce for this recipe. It is the
distant cousin of a tamarind-flavored Indian sauce which is served in Indian
restaurants. The tamarind/Indian date is a flat seed with a sweet-and-sour
sticky paste. Tamarind grows in India, Asia and northern Africa.
Meat Filling
2 pounds lean ground beef
2 cups chopped yellow onion
1 packet Lipton®
Recipe Secrets® Onion Recipe Soup Mix
1 ½ cups starchy
water from boiling potatoes
1 tablespoon beef base
1 tablespoon
Worcestershire sauce
1 tablespoon chopped
fresh parsley
1 teaspoon dried
summer savory leaves
2 tablespoons
all-purpose flour
¼ cup water
2 large carrots,
peeled and quartered
Potato Topping
3 pounds russet potatoes, peeled and quartered
2 tablespoons butter
Pinch sweet paprika
Ground black pepper
2 tablespoons
half-and-half
½ teaspoon garlic
salt
¼ teaspoon salt
1.
Boil the carrots and potatoes in a 6-quart Dutch oven. Drain
and reserve 1 ½
cups water from the potatoes. Set the
potatoes and
carrots aside.
2. In the same Dutch oven, brown
beef then add onions, soup
mix, 1 ½ cups
water from boiling potatoes, beef base,
Worcestershire
sauce, parsley and savory. Cover and simmer
10 minutes.
3. Mix flour with the ¼ cup water
until smooth. Pour in some
of the hot liquid
from the meat.
4. Stir back into the meat. Slice
the carrots into ½-inch pieces.
Add to meat
mixture. Pour into a 3-quart casserole.
5. In a large bowl, mash potatoes.
Stir in butter, paprika,
pepper,
half-and-half, garlic salt and salt. If you use a mixer,
you risk having
gluey potatoes and these need to be fluffy.
Arrange the
potatoes in little heaps over meat or flatten with a
fork for a more
traditional appearance.
7. Bake in preheated 350°
oven for 30 minutes.
Hint: For a
fancy dinner, place mashed potatoes in a pastry
bag fitted with a
large star tip. Pipe rounds onto meat filling.
Makes
4 servings