Corena’s Kitchen
Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.
Cottage Pie
This recipe is a quick, simple alternative to traditional shepherd’s pie that is sure to be the perfect dish for cold winter days.
This recipe is a quick, simple alternative to traditional shepherd’s pie that is sure to be the perfect dish for cold winter days.
Ingredients
4 large Yukon Gold potatoes, quartered
6 tablespoons butter, divided
1 clove garlic, minced
salt and pepper to taste
1 tablespoon olive oil
1 pound lean ground beef
1 tablespoon herbs de Provence
1 teaspoon ground nutmeg
1 ½ cups frozen peas
Directions
Step 1
Preheat oven to 350 degrees F. Lightly grease a 9 inch deep-dish pie plate.
Step 2
Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Drain; mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside.
Step 3
Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot the casserole with the remaining butter.
Step 4
Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.