MY COTTAGE PIE (A.K.A. SHEPHERD'S PIE)

My Cottage Pie (A.k.a. Shepherd's Pie) image

Provided by Jenny Sanders

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 17

4 large potatoes
1 medium onion
2 medium carrots
2 cups shredded cabbage
2 cups crushed tomatoes
1 lb lean ground beef
1 tablespoon vegetable oil (optional)
1 tablespoon Worcestershire sauce
1/2 teaspoon oregano
1/2 teaspoon savory
1/2 teaspoon ground cumin
1/2 teaspoon ground celery seed
1 tablespoon dried chives (use 1/4 cup minced fresh chives if you can get them)
1/4 cup butter
1/2 cup buttermilk
salt and pepper
paprika

Steps:

Scrub the potatoes and peel them if you wish--I don't.
Cut them into chunks and boil them until tender.
Meanwhile, peel and chop the onion.
Peel and grate the carrot.
Wash and chop the cabbage.
In a large cast iron skillet, cook the ground beef until it is browned and no pink remains. Use the oil if the beef is very lean and inclined to stick.
Remove it to a deep casserole using a slotted spoon.
If there is more than a tablespoon of fat left in the skillet, drain most of it off.
Sauté the onion in the remaining fat, then add the carrots, cabbage, and crushed tomatoes.
Add all the seasonings and simmer until everything is getting soft--just a few minutes.
Put the veg in the casserole and stir them up with the meat.
Drain the potatoes and mash them with the butter and buttermilk.
Season lightly with salt and pepper.
Spread these over the meat and veg mix in the casserole.
Sprinkle a little paprika over top, if you like.
This can be baked at once or refrigerated for up to 2 days (well sealed!). Bake at 350°F.
The time will depend on whether it goes in hot or cold; 45 minutes if it goes in warm (at once) or 1 1/2 hours if it is chilled.