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Cottage Pie with carrots, parsnips, and celery by Hope Phelps serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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

Carrot

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.

Categories:

Crock Pot Cooking
Wheat Gluten Free