Cottage Pie with Shallots and Sherry
- 1 1/2 pounds russet potatoes (about 3 large) peeled and cut into rough 1-inch cubes
- 1/2 cup milk
- 3 tablespoons butter
- Kosher salt
- 3 medium shallots, finely chopped (about 3/4 cup)
- 2 bay leaves
- 2 teaspoons picked fresh thyme leaves
- 2 ribs celery, finely chopped (about 1 cup)
- 2 medium carrots, finely chopped (about 1 cup)
- 1 tablespoon tomato poaste
- 1/2 cup sherry
- 2 pounds ground beef
- 1 cup low sodium homemade or store-bought chicken or beef broth
- Freshly ground black pepper
- 1 cup frozen peas, thawed
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- 1 1/2 pounds russet potatoes (3 large peeled and cut into rough 1-inch cubes)
- Bay leaves (2)
- Carrots, finely chopped (about 1 cup), medium (2)
- Celery, finely chopped (about 1 cup), ribs (2)
- Peas, frozen (1 cup)
- Picked fresh thyme, leaves (2 teaspoons)
- Shallots, finely chopped (about 3/4 cup), medium (3)
- Tomato poaste (1 tablespoon)
- Meat
- Ground beef (2 pounds)
- Canned Goods
Chicken or beef broth, low sodium homemade or store-bought (1 cup)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Dairy
- Butter (3 tablespoons)
- Milk (1/2 cup)
- Beer, Wine & Liquor
- Sherry (1/2 cup)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
33.5Rating
1-100
1-100
4Tweets
4Facebook
Shares
Shares
0StumbleUpon
Views
Views
31PinterestPins
Recipe Stats
Published October 10, 2012 (4 months ago).
24 people saved this recipe.
