Directions: |
Directions:Wash potatoes well. If they are organic don't peel them. Chop into quarts and place in saucepan with cold water just covering potatoes. (Add a diakon or turnip or two if you don't know what to do with them. It's a great way to use them!) Add a little salt and bring to boil. Reduce heat and simmer for 10 to 15 minutes or until tender. When potatoes are cooked, drain. (Save cooking water to moisten your potatoes mixture or to make you own vegetable stock. Mash potatoes and add butter and a little milk until creamy. It you don't do dairy just add a little of the cooking water. Salt to taste. Cover and leave on stove top.
While potatoes are cooking, peel and chop onion. Heat oil in large frypan or saucepan (use a dutchoven if you have one. That way you can put it right in the oven.), add onion and cook until translucent. Add ground beef and brown. Be sure to break it up well. Add worcestershire sauce and beef base. Thicken with arrowroot. Add carrots, peas and corn. Simmer for a few minutes until vegetables are slightly cooked. I like mine on the crunchy side. You might want to cook the carrots a couple of minutes before adding the peas and corn. Add salt and pepper to taste
Preheat oven to 190 degrees C, or 375 degrees F. Spoon the ground beef mixture into a baking dish, then spoon the mashed potatoes over the ground beef. If you using a dutchoven, spoon the mashed potatoes over the ground beef mixture right in the pot. Bake for 15 to 20 minutes or until mashed potatoes are golden and pie is heated thoroughly. |
This recipe for Capacious Cottage Pie is from