Скачать или смотреть Cottage Pie- Chef Jeff Huebner

The cottage pie has always been a staple in my household and this time the recipe came together perfectly and I wanted to share that with all of you. Just note that if you wanted a Shepherd's Pie, you would need ground lamb or stewed lamb depending on how rustic you want it. A cottage pie is made with anything other than lamb, so you can substitute ground chicken, ground turkey or even bison or elk meat; the possibilities are endless! I hope you guys are making these recipes at home and thank you so much for tuning in! Instagram: @Chef.jeffhuebner

-4 pounds Yukon Gold potatoes, peeled, quartered and rinsed
-1 pound ground beef
-1 medium yellow onion
-3 cloves garlic, minced
-1 teaspoon tomato paste
-1/2 cup of good red wine
-oregano and paprika to taste
-salt and pepper to taste
-1/4 cup flour
-1 1/2-2 cups stock of choice(I used chicken)
-2 sprigs thyme, stems removed and minced
-1-2 tablespoon(s) sour cream
-1/4 cup of butter
-1/4 cup of half and half
-1 small bag of freezer veggies (I used a medley, but carrots and peas are just fine)

-Preheat oven to 425.
-Peel, quarter and rinse potatoes and place in a pot of cold water with just enough water to cover the tops of the potatoes. Bring to a boil and cook until tender.
-Over medium heat, get a 12" cast iron pan up to temp and add olive oil to bottom of pan just to coat. Brown ground beef and season with salt and pepper to taste; drain off ground beef and store in separate bowl.
-Add fresh olive oil, and brown onions, garlic, oregano, and paprika until jammy. Add tomato paste and cook to 2 minutes to cook off and allow to meld with veggies. Add red wine and deglaze; reduce by half.
-Add flour to make roux, and cook out for 5 more minutes. Follow that with chicken stock and bring to a boil and reduce until desired consistency is achieved (you want it to be a little thicker than just coating that back of a spoon, a nice gravy consistency). Add back in thyme and ground beef and stew on low heat. Add freezer veggies and keep on a simmer to keep warm.
-Once potatoes are cooked where a paring knife can pierce and release with no resistance, drain off and add in butter, sour cream, half and half and season to taste with salt and pepper.
-Cut heat on stew and dollop mashed on top and smooth out to cover entire surface of pan. Make ridges to get as many crispy edges on the potatoes as possible, the more the merrier. Bake at 425 for about 40 minutes, or until top is amazing and golden brown.
-Let it rest for 5 minutes before digging in, don't worry about heat loss; the cast iron pan is great at retaining heat.