BETTY'S BEEF AND VEGETABLE "COTTAGE PIE"

Betty's beef and vegetable

Provided by Betty Bramanis

Time 1h25m

Number Of Ingredients 16

2 lb minced beef,
1 onion, diced fine
4 c finely diced vegetables (today i used carrot, celery, zucchini and peas)
2 tsp minced garlic
1 pkg french onion dry soup mix
2 Tbsp tomato paste
1 - 2 Tbsp worcestershire sauce
1/4 c red split peas (optional)
2 c water
1 Tbsp gravy granuals (gluten free if needed), mixed with about 2 tb of water
1/4 tsp dried thyme leaves (a large pinch)
3 Tbsp butter (i like salted) or margarine for dairy free
1/4 - 1/2 c milk, or dairy free option
6 - 8 large potatoes, peeled and chopped evenly
1/2 c grated cheese, optional (or dairy free option)
2 Tbsp dried bread crumbs (can use gluten free)

Steps:

1. To make the meat filling: Heat the meat in a little oil and fry with the onion. Add the vegetables and cook for a further 10 minutes. Add everything else (not the gravy granuals) and cook for 30 - 40 minutes (or until the split peas are cooked) over a medium heat. Add the gravy granuals mixed with water and stir through until thickened. Pre-heat oven to 375oF/190oC.
2. To make the potatoes: Boil potatoes in a large pot until tender. Strain well and mash with butter and milk. Taste and season if needed.
3. Assembly: Pour the meat into a oiled/buttered lasange dish. Top with the potatoes (I gently drop spoonfuls all over and connect them with a fork) Top with cheese and breadcrumbs if using.
4. To bake: Place in a pre-heated oven and bake for 35 - 40 minutes. It should be bubbly and golden. Remove from the oven and let sit for 10 minutes. Serve and enjoy!