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Cottage Pie with carrots, parsnips, and celery
by Hope Phelps
serves: 6
  Cottage Pie is similar to Shepherd's Pie, but it uses beef instead of lamb. This version uses lots of veggies and lean beef.
Ingredients:
  1 Lg   Onion
  3 Cloves   Garlic
  1   Carrot
  1   Parsnip
  1 Stalk   Celery
  1 Pound   Lean ground beef
  1 1/2 Cup   Beef stock (gluten free)
  1/2 Tsp   Paprika
  1/2 Tsp   Crushed rosemary
  1 Tbs   Worcestershire sauce (gluten free)
  1/2 Tsp   Dried savory
  1/8 Tsp   Salt
  1/4 Tsp   Black pepper
  1 Tbs   Cornstarch mixed with 1 tbs. water
  1/4 Cup   Minced parsley
  2 3/4 Cup   Mashed potatoes
Directions:
  1. Sauté the onion, garlic, carrot, parsnip, celery, and beef in a large skillet until the ground beef is browned, about 5-6 minutes. Drain off any excess fat and discard it. Place the mixture into a greased 4-quart slow-cooker.

2. Add the stock, paprika, rosemary, Worcestershire sauce, savory, salt and pepper to the slow cooker. Stir.

3. Cook on low for 6-8 hours. If the meat mixture looks thin, stir in the cornstarch/water mixture.

4. In a medium bowl, mash the potatoes and parsley. Spread on top of the ground beef mixture in the slow cooker. Cover and cook on high for 30-60 minutes or until potatoes are warmed through.

Save time in the morning by chopping veggies the night before. Place them in an airtight container or plastic bag and refrigerate until morning. Measure any dried spices and place them in a small container on the counter until needed.