From the kitchen
Potato Milk Cottage Pie
The beef counterpart to shepherd's pie, using the same potato milk mashed potato topping.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 2 lbs Russet Potatoes, peeled and quartered
- 1/2 cup Potato Milk, warmed
- 3 tbsp Butter
- 1 lb Ground Beef
- 1 Onion, chopped
- 2 Carrots, diced
- 1 cup Potato Milk
- 1 tbsp Tomato Paste
- 1 tsp Fresh Thyme
Method
- Boil the potatoes until fork-tender, about 15 to 18 minutes. Drain well.
- Mash the potatoes with the warmed potato milk and butter until smooth.
- Brown the ground beef with the onion and carrots, about 8 minutes.
- Stir in the 1 cup potato milk, tomato paste, and thyme, and simmer 10 minutes, until thickened.
- Spread the beef mixture in a baking dish, top with mashed potatoes, and broil 3 to 5 minutes until golden.
Kitchen note
Rough up the surface of the mashed potato topping with a fork before broiling, those raised peaks are what catch and brown fastest under the broiler.
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