In honor of the Royal wedding
Cottage Pie
2 Tablespoons oil
3/4 cup diced onions
3/4 cup diced (or shredded) carrots
1-1/2 pounds ground beef
1/3 cup flour (gluten free option)
3/4 teaspoon dried thyme
2 cups beef or chicken broth
1/2 Tablespoon Kitchen Bouquet*
1 teaspoon Worcestershire sauce
2-1/4 pounds potatoes (white or I used sweet potatoes)
1/4 cup heavy cream (I used 2% milk)
1 egg yolk
4 Tablespoons butter
1 teaspoon salt
dash of white pepper
1 cup grated cheese
Heat oil in large sauce pan and saute onions and carrots until soft.
Add ground beef and cook until no longer pink (or add precooked hamburger and heat.)
Stir in flour and cook for a minute or so.
Add broth, stirring as you pour since it will thicken.
Add thyme, broth, Kitchen Bouquet, and Worcestershire sauce. Simmer for 25-30 minutes until everything is soft and sauce thickens. I had to add a little bit of water as I went since the sauce was very thick and my carrots were not soft yet. Next time I will shred my carrots.
Pour into baking dish. This is my deep dish stoneware from Pampered Chef.
While the meat is simmering, slice potatoes and place in large pot of cold water. Cover pot and bring to boil. Simmer until tender, about 20-25 minutes.
I used my Pampered Chef 1 Qt Micro Cooker and microwave for 16 minutes. Perfect every time!
Dump into large mixing bowl and mix.
Add cream, egg yolk, butter, and salt and pepper.
Mix until nice and smooth.
Cut hole in corner of gallon bag and drop in a frosting tip large enough to squeeze potatoes through. Tape tip to bag so it does not slip. Dump potatoes into bag and seal.
My sweet potatoes were too soft that even though I piped it on the top the shape did not hold so I ended up smoothing it out. White potatoes will do better. If you don't want to pipe you can just spread it on top.
Sprinkle with cheese (optional) and bake at 350 degrees for 30-35 minutes.
*Kitchen Bouquet is a "browning and seasoning sauce" generally found in the ketchup/Worcestershire sauce aisle.
