“In college, my best friend Alvin, received a cookbook from his roommates for his birthday. One night they decided to cook something from it and invite a few people over. While out buying the ingredients, Safeway had carrots on sale: 10 pounds for $10. Well, instead of buying 1 pound for $1, they bought the entire 10 pounds! At the end of the night they still had 10 pounds minus 2 carrots left and started asking what other things they could make with the leftover carrots. Unfortunately, I didn’t have a carrot cake recipe in my arsenal at the time. They did a great job on this recipe that night though! I was very proud.” – April Ferre
Cottage Pie
Ingredients
- 2 Tablespoons Olive Oil
- 1 Large Onion Chopped
- 2 Carrots Diced
- 2 Stalks Celery Diced
- 2 Pounds Ground Beef
- 3 Tablespoons Flour
- 1 1/2 Cup Beef Stock
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Worcestershire Sauce
- 2 Tablespoons Tomato Sauce
- 1 Tablespoon Tomato Paste
- 2 Bay Leaves
- 2 Teaspoons Italian Parsley Chopped
- 5 Medium Potatoes Diced
- 1 Pound Parsnips Diced
- 2 Tablespoons Butter
- About 1/2 Cup Milk
- Salt To Taste
Instructions
- Heat oil in large fry pan. Over medium heat, cook onion, carrot and celery until softened and lightly colored, stirring occasionally.
- Add ground beef and cook through. Stir in flour and cook a few minutes longer.
- Add beef stock, soy sauce, Worcestershire sauce, tomato sauce, tomato paste and bay leaves. Turn heat down and simmer for 30 minutes, stirring occasionally.
- Remove from heat. Remove bay leaves and add parsley.
- For topping, boil potatoes and parsnips in salted water until cooked through. Drain. Return to pan and mash with butter and milk, adding salt to taste.
- Preheat oven to 350 degrees and lightly grease and oven proof dish. Spoon filling into dish and spread topping over, fluffing with a fork.
- Bake for 25 minutes or until golden. Garnish with a little extra chopped parsley, if desired. Serves 6 to 8.
2003 Recipe – Alvin Wong