Mini Cottage Pies
Ingredients
- 1 lb Yukon gold potatoes, peeled and cut into 2-inch pieces
- Kosher salt
- Pepper
- 2 Tbsp unsalted butter, at room temperature
- 2 Tbsp olive oil
- 1 large onion, chopped
- 2 medium carrots (about 8 oz), peeled and cut into ¼-inch pieces
- 1¼ lb lean (at least 90%) ground beef
- 3 Tbsp tomato paste
- ¼ tsp ground cinnamon
- ½ cup beer (lager or stout)
- ½ tsp beef bouillon (we used Better Than Bouillon)
- ½ cup flat-leaf parsley, roughly chopped plus more for serving
- Chopped pistachios and lemon zest, for serving
Instructions
- Place potatoes in medium saucepan, cover with cold water, and bring to a boil. Add 2 tsp salt, reduce heat, and simmer until tender, 12 to 15 minutes. Reserve ½ cup cooking liquid, drain potatoes, and return to pot. Mash with butter, adding some reserved cooking liquid (2 Tbsp at a time) to reach a smooth mash.
- While potatoes are cooking, add oil and onions to 9- to 10-inch cast-iron skillet and cook, covered, on medium for 3 minutes.
- Add carrots and cook, covered, stirring occasionally, until vegetables are just tender, 5 to 6 minutes. Add beef and cook, breaking up with spoon into small pieces, until no longer pink, 3 to 5 minutes.
- Stir in tomato paste, cinnamon, and ½ tsp each salt and pepper and cook 1 minute. Stir in beer, ½ cup water, then bouillon, and simmer until mixture slightly thickens, about 3 minutes. Fold in parsley. If desired transfer to 4 small ramekins.
- Heat broiler. Spread potatoes over beef; broil until golden brown, 2 to 4 minutes. Sprinkle with chopped pistachios, parsley and lemon zest, if desired.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
510
|
510
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 33 | 33 |
| Carb (g) | 32 | 32 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 595 | 595 |
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