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Cottage Pie

 

So I would normally call this a shepherd's pie, but people have been correcting it to a cottage pie due to it not being made of lamb.  I made a double batch of filling in order to freeze a batch for an easy dinner later.  Someone suggested grabbing instant mashed potatoes for a really quick meal, but Adam says I won't like them.

Ingredients for filling:
2 pounds ground beef, browned
4 tablespoons flour
4 tablespoons tomato paste
small jar beef gravy
3 cups beef stock.  1 box is about 4 cups.  you may need extra
2 cans corn, drained
2 cans green beans, drained
3-4 carrots, diced
3 stalks celery, diced
2 small onions, diced
3-4 cloves garlic, minced

Heat oil in a a large pan with tall sides if making a double batch.
Brown the ground beef.  Do not drain.  to the beef and grease add 4 tablespoons flour and 4 tablespoons tomato paste.
Cook flour and incorporate the paste.
Next add in beef gravy and beef stock.
Add in all the veggies and boil until the carrots are softened.  This will take time!  
Stir mixture as it's cooking to prevent it sticking to pan.
When carrots are softened, put mixture into a casserole dish and top with mashed potatoes.
Cook in 400 degree oven for about 30 minutes.  Top mashed potatoes with cheddar cheese at the end if you wish.

Ingredients for mashed potatoes:
2 lbs red potatoes, skins on.  We like a little texture
butter
milk
sour cream
salt, pepper, garlic powder

Boil potatoes.  Add all ingredients to a mixer until you are happy with the taste.  We add and taste several times before we are happy with it!

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