Hearty Healthy Cottage Pie (well almost healthy...)

While doing some research on what makes the best Shepherd's Pie I came to find that never have I been making  what is the traditional Shepherd's Pie but, in fact making a Cottage Pie! A real Shepherd's pie is made with lamb or mutton meat (either ground or stew meat.) Where the Cottage Pie is made with beef ( or ground poultry.) After that fact the rest of the pie is exactly alike both, have a crust made of potatoes a gravy and some veggies of varying sorts. 

Cottage Pie is a great dish that can be eaten as a full meal or to follow a winter salad. The vegetables that are added can be different every time really utilizing what you have in your refrigerator. The Cottage pie originated as a peasant and servants meal in Western Europe during the late 1700's.  During this time high nutritional value of the tuber was discovered and many began adding them to their dishes to make them last longer and feed more mouths.  Traditionally tables scraps were used to fill the contents of Cottage Pie from what was being made for the the masters of the land. 


While most comfort food is the food of peasants, I love the warm and comforting feel of a good Cottage Pie. Nevertheless, like all other tasty foods they are made with lots of butter, cream and other gluttonous flavorful goods. This has led me to take on the task of creating a healthier version of the dish. I cannot say that it is healthy... I do not have any nutritional value for it but, based on substitutions and subtraction I believe it is healthier than what the traditional one is. Also, FYI I am not one to sacrifice flavor for a few calories. That is just silly to me.

Linny's Comforting Cottage Pie!
Serves 6- 8 people

Ingredients:


2 lbs of RI Royal White Creamer Potatoes (about 8) cut into 1" cubes*
1/2 cup of Low Fat Cabot Sour Cream 
1/2 cup of Low Fat Munroe Dairy Milk
4 Cloves of Fresh Garlic 
Salt & Pepper to Taste
2 lbs of NEFF 80% lean Ground Beef or Misty Knoll Ground Turkey
1 Carrot Peeled and Diced
1 Yellow Onion Chopped
1 Rib of Celery Chopped
1/2 cup of Frozen Peas
1/2 cup of Frozen Corn 
1 cup of Beef/ Chicken Broth
2 tablespoons of Flour
2 teaspoons of Worcestershire Sauce
1 teaspoon of Paprika
2 tablespoon of water


 In a large pot of cold water add the potatoes and garlic cloves. Bring water to a boil and cook simmer for 10 to 12 minutes until the potatoes are tender. Strain the potatoes and return them to the pot adding the Cabot Sour Cream, Munroe Milk and salt & pepper. Using a masher combine all of the ingredients until the large lumps have been incorporated. (If using a potato ricer - Rice the potatoes into the pot then add the milk and sour cream mixing them together.)
 In a microwavable safe bowl add the broth and microwave until warm/ hot. Add the four and Worcestershire to the mixture and work until fully combined with no clumps. 
 On the stove warm a large skillet over medium heat. Add the 2 tablespoons of water and the broken meat. Spread the meat evenly over the bottom of the skillet until the bottom is brown and then take your spatula to turn it and brown the rest of the meat (add more water if necessary to keep to the meat from sticking.) One the bottom layer is browned add the onions, celery, and carrots to the skillet. Cook the mixture for 4 to 5 minute, or until the onions are clear. Then add broth/ flour mixture to the pan and the corn and peas. Bring to a boil and then cook for 1 minute after to let thicken. 
 Spoon the meat mixture into the bottom of your dish evenly and making sure to get all of the juices from the pan into the casserole**. Next spoon the potatoes on top of the meat and use a spoon or spatula to spread it out evenly cover the surface of the pie (the potato acts as the top crust locking in all of the moisture when it goes into the oven to brown.) Top the potatoes with a dusting of the paprika.
Finally put the casserole dish on the top rack of your oven under a preheated broiler ( on medium/ low if you have a choice.)  Let the casserole sit under the broiler for 6-8 minutes or until the top is golden brown. Carefully remove from the oven and let stand 5-8  minutes before serving. 
*I have been known to sneak in cauliflower as a substitute for potatoes. To do so steam the cauliflower and mash it just like the potato. I would suggest either using an immersion blender or potato ricer for the cauliflower. Also sweet potatoes can be exchanged for white potatoes with the same preparation method.
 **If we are having friends for dinner I prefer to use individual crocks or dishes to serve the pie just for presentation. Though if it is for family I will use a large casserole dish that is at least 2" deep.