Actually, it’s Cottage Pie since it uses ground beef (Shepard’s Pie uses lamb). I got one of these for Christmas:
Isn’t it gorgeous?!? I was so excited to give it a try, and the first thing I made in it was pot roast. Mmmmmm, delicious. Last week I was again hankering for something hearty and warm and flung all together in a big ol’ roaster, so I made a Cottage Pie as follows:
Pre-heat the oven to 375*F.
Brown 2 lbs of ground beef in a darned big skillet, then drain. Add 1 chopped onion to the pan, , several minced cloves of garlic, a couple teaspoons of oregano, some sage, and freshly ground black pepper. Saute until the onions start to soften.
Add a cup or two of chopped carrots and a few stalks of celery (chopped). Amounts are completely to taste, so use a lot if you like, or a little if you don’t. I added a couple parsnips.
Add a can of “cream of _________ soup” plus a can of water to the skillet , or you can use a cup or so of brown gravy. You don’t want it too soupy, though – the veggies will release water as they cook. Simmer until the veggies are cooked but still firm.
To the lovely deep dish roaster (should be at least 4″ deep), add a couple handfuls of frozen peas and corn or your preferred veggie mix. Try some broccoli. Stir in all the warm, bubbly yumminess from the skillet, and adjust seasonings if needed. At this point, your roaster should be about half full – if it’s more than that, transfer some filling to another pan.
Using cheater taters (aka instant mashed potatoes) mix up enough to get a double batch, using chicken or veggie broth instead of water. To the taters, add 2 Tbsp butter, 2 tsp garlic powder, and 1 Tbsp dried chives or parsley. If you want, stir in 1-2 cups of grated cheese. (you can, of course, make real mashed potatoes – just start earlier)
Spread the taters over the meat filling, but don’t smooth the top too much – you want some peaks and texture to brown up nicely. There should be about an inch of room in the pan – don’t fill it to the very top unless you want to be cleaning your oven real soon.
Put the roaster in the oven (no lid) and bake until the taters are lightly brown on top and the whole thing is bubbling hot – this took about 45 minutes for us. Allow to rest for a few minutes before serving. We ate it too fast to take a picture of the finished dish…