Ingredients: |
Ingredients: 1 1/2 pounds ground beef
1 small onion, finely diced
1 celery stalk, finely diced
1 medium carrot, diced
3 garlic gloves, minced
1/4 tsp cayenne pepper
1/4 cup tomato paste
3 tbs flour
2 cups beef broth
2 tsp soy sauce
1 tsp fish sauce
1/2 cup frozen peas
1/4 cup fresh cilantro, chopped
2 medium russet potatoes
3 tbs butter
3 tbs milk
1 refrigerated rollout pie crust
1 egg, lightly beaten
|
Directions: |
Directions:Heat skillet, adding olive oil and ground beef, cooking (salt and pepper). Heat until cooked through and once done, transfer meat and any juices to a bowl.
Add olive oil to skillet as well as onion, celery, and carrot. Cook until vegetables soften and onion is translucent. Add garlic, salt, pepper, and cayenne, 1-2 minutes. Add tomato paste and cook, one minute.
Return meat to skillet. Add 2 tbs of flour and cook, stirring until absorbed, roughly one minute. Add the broth, soy sauce, and fish sauce. Simmer over low heat until liquid thickens, 30 minutes. Remove meat mixture from the heat, stir in peas and cilantro and let cool.
Make mashed potatoes (butter and milk).
Preheat the oven to 400 degrees. Remove the pie dough from the fridge to warm to room temperature for 10 minutes.
Spray the bottom and sides of a pie plate with cooking spray, then spread the potato mixture in an even layer across the bottom of the pie plate. Top with meat mixture, spreading evenly.
Sprinkle the remaining flour and roll out the pie dough. Arrange the pie dough on top of the pie, making a border. Whisk the egg with salt and brush the pie all over with the beaten egg. Cook for 30 to 35 minutes.
Remove from oven and let rest for 10 minutes. |
This recipe for Top Crusted Cottage Pie is from