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home > recipes > pies > irish cottage pie
from Tipperary, Ireland 2 lbs ground beef 1 tablespoon oil 2 onions ( finely chopped) 2 tomatoes ( chopped) 1 cup beef stock or 1 cup bouillon 1/2 teaspoon thyme 1/4 teaspoon sage 1 tablespoon chopped parsley salt and pepper 5 medium potatoes ( boiled and mashed) 1 tablespoon butter or 1 tablespoon bacon fat Pre-heat oven to 375 degrees. Brown the beef in oil. Remove from pan and set aside. Drain most of the accumulated fat from the pan. Sauté onions until tender, and then add chopped tomatoes and cook for 2-3 minutes. Add broth and stir in herbs and seasonings. Return brown meat to skillet and continue cooking for 5 minutes. Transfer all ingredients to an ovenproof casserole. Top with mashed potatoes (scoring them with a fork.) Dot with butter and bake uncovered in 375-degree oven for 30-40 minutes.

Irish Cottage Pie


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(posted March 12, 2011)

from Tipperary, Ireland

2 lbs
ground beef
1 tablespoon oil
2 onions ( finely chopped)
2 tomatoes ( chopped)
1 cup
beef stock or 1 cup bouillon
1/2 teaspoon
thyme
1/4 teaspoon
sage
1 tablespoon chopped
parsley
salt and pepper
5 medium potatoes ( boiled and mashed)
1 tablespoon
butter or 1 tablespoon bacon fat

Pre-heat oven to 375 degrees.

Brown the beef in oil.

Remove from
pan and set aside.

Drain most of the accumulated fat from the pan.

Sauté onions until tender, and then add chopped tomatoes and cook for 2-3 minutes.

Add
broth and stir in herbs and seasonings.

Return
brown meat to skillet and continue cooking for 5 minutes.

Transfer all ingredients to an ovenproof
casserole.

Top with mashed potatoes (scoring them with a fork.)
Dot with butter and bake uncovered in 375-degree oven for 30-40 minutes.



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