English Cottage Pie

Ingrédients

• 1/2 tasse 1% lowfat milk
• 2 cuillères à soupe butter, softened
• 1/4 cuillère à café ground cinnamon
• 1 pincée black pepper
• 1 pincée salt
• 1 1/2 tasses beef broth
• 1 tbsp Worcestershire sauce
• 3 moyennes carrots, diced
• 1 moyenne onion, diced
• 2 cuillères à soupe fresh parsley, chopped
• 1/2 tasse peas
• 3 potatoes, peeled and diced
• 1 cuillère à soupe ketchup
• 0,12 tasse flour
• 1 lb lean ground beef
• 2 oz extra sharp cheddar, finely shredded
• 3 tsp Italian seasoning

Directives

1. Preheat oven to 400° F (200° C).
2. To make meat filling: place a large skillet over medium heat. Crumble in ground beef and sauté 1 minute. Add onion and carrot, then continue to sauté until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, mixed herbs, and parsley.
3. In a small bowl, combine beef broth, Worcestershire sauce and ketchup. Mix together, then add to beef mixture. Add salt and pepper to taste.
4. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Add peas to mixture. Spoon mixture into a 9 inch pie plate.
5. To make potato topping: place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain.
6. Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese.
7. Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.
8. Serve with garden peas.