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Kara’s Mini Veggie Cottage Pie

Kara’s Mini Veggie Cottage Pie

Start a few potatoes boiling for the mash.

In a small cast iron skillet, saute half a medium onion and whatever veggies you have handy, diced. I’ve used carrots, celery, beets, leeks, green beans, cabbage, peppers, and frozen peas. The peas are a constant — I don’t think it would be right without them — but everything else varies. If all you have is peas and an onion, go for it. I don’t think you can go wrong as long as you have peas!

Get your little skillet nearly full of veggies (they’ll cook down) and add about half a cup of water or broth. I use “Better Than Boullion” beef broth. Add some herbs and a little salt. Turn the heat down, cover, and cook till the veggies are tender but not mushy. Then mix a spoonful of flour with enough water to make a slurry and stir it in to the veggies to thicken the gravy. When thickened, turn off the heat.

Meanwhile keep an eye on the potatoes and, when tender, mash them with LOTS of butter, cream/milk, and cheddar cheese. I dice the cheese instead of grating it. So much easier.

Then dollop the mash over the veggies, stick the skillet into the oven on a tray in case it bubbles over, and broil until the potatoes get golden brown peaks. YUM!

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