This is a different recipe. It is not shepherd's pie, made with ground lamb, or cottage pie, although it is similar to a cottage pie because both recipes use ground beef.
Ingredients
1 1⁄2 pounds beef (ground beef)
2 carrot (medium, sliced thinly)
1 bell pepper (red, cut into chunks)
2 cups pea (can be frozen peas)
1 can mushroom (drained, 4 oz can no salt added mushrooms)
1 zucchini (diced)
7 potato (medium size, peeled and cubed)
1⁄4 cup vermouth
1 cup seltzer
1⁄3 cup flour
1⁄3 cup milk
1 tablespoon butter
seasoning (salt and pepper to taste)
1 tablespoon cheese (grated Parmesan)
1 tablespoon cheese (grated Cheddar)
Instructions
- Cook ground beef and vegetables in an ovensafe pan.
- Boil the potatoes in salted water until soft.
- Add the vermouth to the beef mixture, cook until slightly reduced.
- Add the seltzer and flour to the beef mixture, allow to thicken. Season if necessary.
- Mash the potatoes with the milk and butter. Season if necessary.
- Top the beef mixture with the potatoes, spread evenly.
- Top the potatoes with both cheeses.
- Bake at 375°F for 15 minutes, and then broil for 35 minutes, or until golden.
Yield
4 servings
Preparation time
25 minutes
Cooking time
45 minutes
Total time
1 hour, 10 minutes
Notes
This recipe was dedicated to Mr. Sheppard.
Source
challenging, meat
main meal, dinner, winter
American food recipes
Food in U.S.A.
Food in U.S.A.