Best Hamburg Pie (or Cottage Pie)
FILLINGabt 1 1/2 lbs ground chuck
abt 2 TBL vegetable oil
can of tomato paste
3 TBL butter
1 1/2 C chopped onion
1 1/2 C chopped carrots (optional)
1-2 garlic cloves, minced
1 TBL flour
2 C beef broth
1 TBL Worcestershire sauce
1 tsp thyme
2 tspn kosher salt
1 tspn black pepper
1 1/2 cups fresh or frozen English peas
FOR TOPPING:
Mashed potatoes (from store), leftover or leftover boiled potatoes, enough to cover about 1 inch
Preheat oven to 350.
1 - Melt butter in Skillet 1 (largest) over medium-high heat, chop and cook onions till transparent in olive oil separately from meat.
2 - Separately in skillet 2 cook ground chuck in hot oil in a large skillet over medium-high heat, stirring occasionally, until crumbled /no longer pink. Drain off grease, wipe skillet clean. Return to pan.
Add tomato paste, and cook, stirring occasionally, 4 to 5 minutes.
3 To skillet 1 (onions) add garlic, cook, stirring constantly, 30 seconds.
3 To skillet 1 (onions) add garlic, cook, stirring constantly, 30 seconds.
Stir in flour, and cook, stirring constantly, 1 minute. Stir in broth, and bring to a boil, stirring constantly. Reduce heat to medium; stir in Worcestershire sauce and next 4 ingredients. If you have wine vinegar you can add it here.
Simmer 10 minutes or until thickened.
Stir in beef mixture (skillet 2) add peas (and carrots if added).
Place meat mixture in bottom of greased casserole.
Top meat mixture in casserole dish with mashed potatoes. Or, if using leftover potatoes, thinly slice them and fry in them in butter.
Stir in beef mixture (skillet 2) add peas (and carrots if added).
Place meat mixture in bottom of greased casserole.
Top meat mixture in casserole dish with mashed potatoes. Or, if using leftover potatoes, thinly slice them and fry in them in butter.
Bake till cooked (20-25 min)
Some people top this with pre-made onion topping (optional) in the final 10 minutes
