IRISH COTTAGE PIE

IRISH COTTAGE PIE image

Yield 4 servings

Number Of Ingredients 20

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For the topping:
6 small to medium red potatoes, peeled and diced
Sea salt and ground pepper, to taste
A drizzle of extra virgin olive oil, to taste
For the filling:
1 pound ground meat (we used buffalo, but any meat or poultry will work)
2 large leeks, cleaned, sliced
4 cloves of garlic, chopped
3 medium carrots, trimmed, sliced
1 cup baby peas- frozen, thawed, is fine
1 14-oz can fire roasted diced tomatoes, with juice
1/2 cup red wine
2 tablespoons balsamic vinegar
1 teaspoon raw sugar
1 teaspoon dried thyme
2 teaspoons dried basil
1 teaspoon dried rosemary
1 tablespoon chopped fresh parsley
1/2 teaspoon cinnamon
Sea salt and ground pepper, to taste

Steps:

Place the potatoes in a pot of fresh salted water and bring to a boil. Cook until under fork tender. Saute the ground meat in a large hot skillet till lightly browned; pour off the fat if there is any; return the skillet to the stove. Add a dash of olive oil. Toss in the leeks and garlic; stir and cook until the leeks are soft. Add in the carrots; stir and cook for a couple of minutes till tender-crisp. Add in the baby peas and tomatoes. Stir in the red wine, balsamic vinegar, sugar, herbs and cinnamon. Season to taste with sea salt and pepper. Remove from heat. Back to the potatoes: Drain the potatoes. Season with sea salt, ground pepper. Drizzle with a little extra virgin olive oil and stir to soften the edges a bit. Layer the filling in a casserole or baking dish. Top with the potatoes. Bake in the center of a preheated oven until bubbling and hot- about 25 to 30 minutes.