Cottage Pie

 

This easy casserole is made with leftover roast beef and mashed potatoes. If you don't have leftover mashed potatoes, make your favorite mashed potatoes, using about 1 1/2 to 2 pounds of potatoes.

• 3 cups minced or finely diced leftover roast beef
• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1 tablespoon butter
• 3 tablespoons flour
• 1 1/2 cups beef broth
• 1 teaspoon Worcestershire sauce
• 1 cup frozen peas and carrots
• Salt and pepper, to taste
• 3 to 4 cups leftover or fresh mashed potatoes, prepared with milk, butter, salt, and pepper
• 3 tablespoons sour cream, optional
• 1 cup finely shredded Cheddar cheese
• Sweet Hungarian paprika

Preparation:

Lightly grease a 2-quart baking dish. Heat oven to 350°.

In a large skillet over medium heat, sauté the onion in the olive oil until softened and lightly browned. Add beef and butter and sauté for about 1 minute longer. Stir in the flour until blended. Add beef broth, Worcestershire sauce, and peas and carrots. Add salt and pepper to taste. Spoon into the prepared baking dish. If using leftover mashed potatoes, warm them in a saucepan with a little butter or milk until softened. Stir sour cream and cheese into the potatoes. Spoon potatoes evenly over the beef layer and sprinkle lightly with paprika.

Bake for 25 to 35 minutes, until hot and bubbly. If desired, turn on the broiler to brown the top for just a minute or two, but watch carefully to prevent burning.
Serves 4.