Oh my goodness, what memories come to mind when I think of cottage pie.
As some of you know, Lee and I lived in England for about three years. It was a great experience for me, having never travelled outside the United States, it introduced me to so many new and different things. I am very grateful for the time spent there, the friends we made and all of the experiences that the British culture offered.
When we first moved to Woodhall Spa, Lincolnshire, England in 2006, it was an adjustment for me. I was thrilled to be there, but things were so different. It took some time for me to get used to shopping at the local market, Budgens, the money (Lee had to brief me on that numerous times in the beginning) and just finding things to occupy my time in the village. I did not work for the first year I was there so needless to say, money was tight. The exchange rate at the time was $2.12… dollars to every one pound. So that means that our money decreased by more than half when we transferred it into our sterling account.
Because of this, we rarely had a meal out. We cooked at home everyday. This is when I learned to enjoy cooking and trying new recipes. Lee eats anything I put in front of him, which was helpful because I’m sure some of the meals I tried were completely inedible.
On one particular Sunday, we were so stir-crazy and just had to get out of the house. We decided to splurge and walk down into the village and have a Sunday meal for lunch. We went to a little café on the boardwalk. (Main Street) The special that day was….Cottage Pie. For some reason I thought that this dish was made from lamb, but the server mentioned that Shepard’s Pie is made from lamb and Cottage Pie is made from beef.
We loved it. But, who doesn’t love beef, gravy, veggies and mashed potatoes?
After that day, I decided that I had to try and make this dish myself. It was super easy to put together and so savory and delicious, but not so healthy or clean. Once we changed our diet a few years ago it was a must that I recreate a healthier and more nutritious version of cottage pie. In my opinion…. the new version is even better.
Instead of white flour, I use garbanzo bean flour to thicken the gravy which makes this dish gluten free. I always purchase grass fed beef and use organic beef broth now. I added more veggies….peas, carrots, onion and mushrooms. In place of regular mashed potatoes loaded down with butter and milk, I now top the cottage pie with my….Turnip Mashed Potatoes.
I hope you will try this healthier version of Cottage pie. Your family will love it. Even the children.
Happy Weekend! 🙂
|Cottage Pie.... With Grass Fed Beef and Turnip Potato Mash|| |
- 1 Tbsp. of extra virgin olive oil
- 1 lb. of grass fed ground beef
- 1 cup of Vidalia onion (Or sweet yellow onion) chopped
- 1 cup of carrots, diced
- 1 cup of green peas
- 1 cup of sliced button mushrooms
- 3 cloves of fresh garlic, crushed
- 2 cups of organic beef broth
- 1½ Tbsp. of garbanzo bean flour
- 2 Tbsp. of tomato paste
- 1 Tbsp. of Worcestershire sauce
- ¼ cup of parsley, finely chopped
- ½ tsp. of salt
- ½ tsp. of pepper
- FOR THE TURNIP MASHED POTATOES:
- 3 medium russet potatoes, cut into 2 inch pieces
- 2 medium turnips, cut into 2 inch pieces
- 1-2 Tbsp. of ghee (Clarified butter with all milk fats removed)
- 1 bulb of roasted garlic (Link for "How to Roast Garlic" below)
- 1 tsp. of salt (Or Real Salt brand)
- ½ tsp. of cracked black pepper
- Paprika and chopped parsley to garnish
- Roast the garlic in the oven (Directions in the link below) Set aside to cool.
- In a large sauce pan, bring water to a boil over high heat. Place the potatoes and turnips into the boiling water and cook until fork tender.
- Once done, remove from heat and drain water from the potatoes and turnips.
- Using a potato masher, mash the potatoes and turnips.
- Remove roasted garlic from the skin and place into the pan with the potatoes and turnips. Add in the ghee and salt and pepper. Stir well to combine all ingredients and set aside.
- In a large skillet, heat olive oil over medium to high heat. Add the grass fed ground beef to the skillet and cook until almost browned.
- Place the garlic and onions in the skillet with the ground beef and continue to cook until onions and garlic are softened and the ground beef is completely done and browned.
- Add the carrots and mushrooms to the pan along with ½ cup of beef broth. Reduce heat to medium/low, cover and cook until mushrooms and carrots are tender. Check and stir often. Approximately 5-8 minutes.
- Add in the green peas, 1 cup of beef broth, tomato paste and Worcestershire sauce. Stir well to incorporate with meat and veggies. Allow to simmer uncovered for 5 minutes.
- In a small bowl, whisk together the remaining ½ cup of beef broth with the garbanzo bean flour. Pour into the skillet with the meat and veggies.
- Simmer on medium/low until the sauce thickens. Approximately 5-7 minutes.
- Add the chopped parsley and salt and pepper. Stir well, taste and adjust seasoning if necessary.
- Place the meat and vegetable mixture into a shallow baking dish. (I used a 10 inch round pie dish.) Spread the turnip mashed potatoes over top.
- Place dish into a 400 degree oven for approximately 20 minutes until bubbly and potatoes are slightly brown.
- Remove from oven and garnish with paprika and chopped parsley.
- Serve immediately
Click on the link for directions on “How to Roast Garlic”.