…or you could call it “Cottage Pie” if you prefer. The meat base is Carter’s “Breakfast Stew”.
For all the details, check out the full posting by clicking here.
Ingredients
- 1 1/2 cups Prepared Mashed Potatoes
- 1 Egg yolk
- 1 Tbsp Chives or parsley optional
- 450 gm Ground beef about 1 pound
- 1 Tbsp Water
- 1/2 tsp Salt and pepper mixed
- 1/2 tsp Baking Soda
- 1/2 cup Finely Chopped Onion or Shallot or 1 cup thinly sliced leeks
- 1 cup Finely chopped mushrooms
- 1 - 2 Tbsp Vegetable oil
- 1 Clove Garlic, finely minced
- 1 Tbsp Tomato Paste
- 1 Tbsp All purpose flour or rice flour
- 3/4 cup Beef broth
- 1 Tbsp Soy Sauce or to taste
- 1 1/2 tsp Worcestershire sauce or to taste
- 1/2 cup Small-diced carrots
- 1/2 cup Frozen vegetables of choice
Instructions
- Combine mashed potatoes, egg yolk and parsley or chives. Set aside.
- Break ground meat into clumps in a bowl. Sprinkle with water, baking soda, salt and pepper. Toss to combine. Refrigerate while preparing vegetables.
- In a large skillet, sweat onion and mushrooms in the oil with a sprinkle of salt, until softened but not browned.
- Add garlic and tomato paste. Cook until tomato paste is slightly darkened.
- Sprinkle in flour. Stir to combine.
- Add broth, soy sauce and Worcestershire sauce. Bring to a simmer. Mixture will thicken slightly.
- Add carrots, stirring to incorporate.
- Add beef in rough clumps. Cover and simmer for 10 minutes. Uncover, and break beef clumps with a fork until desired texture is achieved. Continue cooking, uncovered, until beef is no longer pink.
- If desired, thicken meat mixture by adding a 50/50 slurry of cornstarch and water, or rice flour and water, 1 tsp at a time, cooking between additions, until as thick as you want it.
- Pour meat mixture into a casserole or baking pan. Top with mashed potato mixture. Broil 8 inches from the broiling element until potatoes are well heated and lightly browned.
- Leftovers can be frozen. Best results will be achieved if portions are thawed before reheating.
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