English75 min
Cottage pie
Beef under a potato top.
Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
489
Calories
1,955 kcal in this batch
Protein
24.4 g
Fat
26.1 g
Carbs
38.1 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Onion
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.
Method
- 1
Dice the onion and the carrots.
- 2
Brown the beef.
- 3
Add the onion and the carrots and cook until soft.
- 4
Stir in the flour.
- 5
Add the water and 1/2 tsp salt.
- 6
Simmer 10 minutes.
- 7
Peel the potatoes and cut them into chunks.
- 8
Boil them until soft.
- 9
Drain them.
- 10
Mash them with the milk, the butter, and 1/2 tsp salt.
- 11
Spread the meat in a dish.
- 12
Spread the potatoes on top.
- 13
Bake at 400°F until the top is brown, about 25 minutes.
Cook's notes
The potatoes are the top. They do not need cheese.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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