The Iron You: Cottage Pie
The Iron You: Cottage Pie could be just the gluten free recipe you've been looking for. This recipe serves 6 and costs $1.08 per serving. This main course has 311 calories, 17g of protein, and 19g of fat per serving. This recipe from The Iron You requires onion, ground pepper, butter, and fine grain sea salt. 9 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is pretty good. Similar recipes are Colonia Cottage Buttermilk Pie – try this old fashioned easy to make pie, Irish Cottage Pie | Shepherd's Pie, and Pie Iron Tacos.
Servings: 6
Ingredients:
1 tablespoon arrowroot powder*
1 cup / 250 ml beef stock
2 tablespoons butter, divided
2 large carrots, cut into ¾-inch pieces
1 teaspoon fine grain sea salt
1 lb / 453 gr organic ground beef
Ground black pepper to taste
1 large onion, chopped
¾ cup / 4 oz / 115 gr frozen peas
1 large potato, very thinly sliced
2 teaspoons thyme leaves
2 tablespoons tomato paste
Equipment:
frying pan
oven
wooden spoon
bowl
baking pan
Cooking instruction summary:
Preheat oven to 400°F (200°C) and place a rack in the middle.
Melt one tablespoon of butter in a large skillet over medium-high heat. Add onions and carrots, and saute’ - stirring every so often - until onion is soft, about 5 to 6 minutes.
Season with salt and pepper, and stir in tomato paste.
Add ground beef and cook, breaking up with a wooden spoon, until browned, about 4 minutes.
Add thyme and beef stock and bring to a boil. Cook, stirring constantly, until it starts to reduce, about 3 minutes.
In a bowl mix arrowroot powder (or cornstarch) with ½ cup of cold water. Add to beef mixture and cook until it thickens, about 2 minutes.
Stir in peas and adjust seasoning, if needed.
Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices.
Melt the remaining tablespoon of butter and drizzle over the potatoes.
Bake until the potatoes are browned around the edges, about 40 to 45 minutes.
Let cool 10 minutes before serving.
Step by step:
1. Preheat oven to 400°F (200°C) and place a rack in the middle. Melt one tablespoon of butter in a large skillet over medium-high heat.
2. Add onions and carrots, and saute’ - stirring every so often - until onion is soft, about 5 to 6 minutes. Season with salt and pepper, and stir in tomato paste.
3. Add ground beef and cook, breaking up with a wooden spoon, until browned, about 4 minutes.
4. Add thyme and beef stock and bring to a boil. Cook, stirring constantly, until it starts to reduce, about 3 minutes.In a bowl mix arrowroot powder (or cornstarch) with ½ cup of cold water.
5. Add to beef mixture and cook until it thickens, about 2 minutes.Stir in peas and adjust seasoning, if needed.
6. Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices.Melt the remaining tablespoon of butter and drizzle over the potatoes.
7. Bake until the potatoes are browned around the edges, about 40 to 45 minutes.
8. Let cool 10 minutes before serving.
Nutrition Information:
covered percent of daily need
