Cottage pie

If you can get it, ground buffalo is a more flavorful alternative to ground beef. If you use ground lamb (which I've never done, I must admit), this would be called shepherd's pie. I made it recently with ground elk from our local butcher, and it was fantastic; George calls this version hunter's pie.

• 2 lbs. russet potatoes, peeled, halved lengthwise, and rinsed
• 2 tablespoons butter (salted is fine)
• about 1/4-1/2 cup milk or half-and-half
• 1/2 cup grated cheddar or Gruyere cheese
• 3 tablespoons vegetable oil
• 1 medium onion, chopped fine
• 1 carrot, peeled and chopped
• 1 pound ground beef (or buffalo or lamb or elk)
• 2 tablespoons all-purpose flour
• 3/4 cup beef stock
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
• 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
• a few gratings of nutmeg
• salt and freshly ground black pepper to taste

Put the potatoes in a large saucepan with water to cover by one inch. Bring to a boil, reduce heat to medium-high, and simmer until tender, about 15 minutes. Drain the potatoes and rice them into a bowl (or mash them with a potato masher), adding the butter, milk or half-and-half (measure out 1/2 cup and pour until it looks right - you may not use the whole 1/2 cup), cheese, and salt and pepper to taste. Beat with a wooden spoon until fully mixed and fluffy.

While the potatoes are cooking, preheat the oven to 400 degrees. Heat the vegetable oil in a medium saucepan over medium-low heat; add the onion and carrot. Cook, stirring occasionally, until the vegetables are softened, about 15 minutes.

Increase the heat to medium, and add the beef (or what-have-you), breaking it up with a wooden spoon or spatula. Cook until the meat is nicely browned, about 5 to 10 minutes (seems to depend on the meat). Add the flour and stir for 2 or 3 minutes. Add the beef stock, thyme, rosemary, nutmeg, and salt and pepper to taste. Reduce the heat to low and cook, stirring occasionally, until thickened slightly, about 5 minutes.

If the timing has worked out right, the potatoes will be done at about the same time as the meat mixture. (If not, it doesn't hurt either the meat or the potatoes to wait for a few minutes, since you're about to bake the whole thing anyway.) Let the meat cool slightly, then remove to a casserole dish. Spread the mashed potatoes over the top. Bake until the potatoes are slightly browned and the dish is heated all the way through, 30 to 35 minutes. Let cool slightly and serve.

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Last updated 8 March 2004.
All text and photographs © George Mitchell and Margaret Johnston, unless otherwise noted
Comments, questions, suggestions to margaret@lonelymountain.net.