It is cold here in the midwest, and one of my favorite dishes to make on days like this is cottage pie (also known to many as sheppard’s pie)*.
Now, I don’t cook with exact measurements most of the time, but I will include a list of ingredients. Husband started in on it before I got a picture of it finished in the pan!
- Ground beef (around 1 lb)
- Medium onion
- Half a zucchini
- Mushrooms (I used baby bellas, approximately 6, but this is a great ingredient to experiment with)
- Half a turnip
- Half a parsnip
- 2 carrots
- Potatoes (I used 5 small/medium ones)
- Cabernet, merlot, stout beer, or balsamic
- Beef broth (or bullion and water)
- Worschershire sauce
- Soy sauce
- Garlic powder
Because of the cold, we baked the potatoes so the oven could help heat the house. You can do this in advance. Once baked, scoop out the center of the potatoes, setting the skins aside. I like to add my butter and haand mash it into the potatoes and the switch to a whisk to add the milk. Add salt, pepper, a few handfulls of parmesan cheese, and a minced garlic to taste (a couple spoonfuls in my case).
*sheppard’s pie = lamb; cottage pie = beef