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Saturday, February 21, 2009

Cottage pie

Filling

2tbsp canola oil

2cups diced yellow onion

2 large carrots (peeled and cut into 1/2 inch chunks

1/2 bunch of fresh celery chopped

2 cloves of minced garlic

21/4 lbs of beef roast cut into 1 inch chunks ( you could use ground beef or ground turkey)

Salt and Pepper to taste

1 can of cream of mushroom soup ( at my house it would be cream of celery cause my boy are picky)

1 can of whole kernel corn (drained)

1 can of sweet peas (drained)

1 cup of shredded cheese (I like a mexican blend) cheddar is what the recipe calls for

2tbsp Worcestershire Sauce

Topping
2lbs of Red potatoes unpeeled and scrubbed

!/4 cup to 1/2 stick of butter (margarien can be used if you must)

2tbsp milk

pinch of salt and pepper



Preheat oven to 350 degrees

Lightley grease a casserole dish

cook potatoes in boiling water until tender.

Add butter and milk then mash to desired creaminess. Season with salt & pepper

now set them aside.



In a skillet heat to tbsp canola oil an swirl to cover the pan

Brown your meat with Worchestershire sauce, onion,garlic,celery,carrots,salt and pepper.

When the meat is brown and the vegetables are tender. Mix them with the can of cream soup.

corn,peas and cheese once mixed put them in the casserole dish spread the top with the mashed potatoes. Dot with butter, bake at 350 degress for 30 minutes . Take from the oven and broil

until potatoes are brown on top .

Serves 6

Any one have any good sweet potatoe recipes?

1 comment:

Patti Cakes said...

I want to try this recipe. John would like this.

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