Cottage Pie (Shepherd's Pie) Recipe by Oakes Kitchen
Cooking Instructions 1hr 0mins 1 Preheat oven to 400°F. 2 Boil potatoes for fifteen minutes, drain, and place in a large mixing bowl. Add half and half, butter, salt, pepper, and egg yolk. Beat with a hand mixer until smooth. Cover and set aside. 3 In a measuring cup, whisk together tomato paste, chicken broth, and Worcestershire sauce. Set aside. 4 Heat oil in a skillet. Add beef, onion, garlic, salt, and pepper. Cook until beef is browned and onions are translucent. Sprinkle with flour and thoroughly combine. 5 Add broth mixture to the skillet and bring to a boil. Remove from heat and add mixed vegetables. Spread evenly into 11” x 7” glass baking dish. 6 Top with mashed potatoes and smooth with rubber spatula. Place on cookie sheet and bake for twenty-five minutes until golden-brown. Allow to cool for fifteen minutes. 7 Serve and enjoy! 1 Preheat oven to 400°F. 1 Preheat oven to 400°F. 2 Boil potatoes for fifteen minutes, drain, and place in a large mixing bowl. Add half and half, butter, salt, pepper, and egg yolk. Beat with a hand mixer until smooth. Cover and set aside. 2 Boil potatoes for fifteen minutes, drain, and place in a large mixing bowl. Add half and half, butter, salt, pepper, and egg yolk. Beat with a hand mixer until smooth. Cover and set aside. 3 In a measuring cup, whisk together tomato paste, chicken broth, and Worcestershire sauce. Set aside. 3 In a measuring cup, whisk together tomato paste, chicken broth, and Worcestershire sauce. Set aside. 4 Heat oil in a skillet. Add beef, onion, garlic, salt, and pepper. Cook until beef is browned and onions are translucent. Sprinkle with flour and thoroughly combine. 4 Heat oil in a skillet. Add beef, onion, garlic, salt, and pepper. Cook until beef is browned and onions are translucent. Sprinkle with flour and thoroughly combine. 5 Add broth mixture to the skillet and bring to a boil. Remove from heat and add mixed vegetables. Spread evenly into 11” x 7” glass baking dish. 5 Add broth mixture to the skillet and bring to a boil. Remove from heat and add mixed vegetables. Spread evenly into 11” x 7” glass baking dish. 6 Top with mashed potatoes and smooth with rubber spatula. Place on cookie sheet and bake for twenty-five minutes until golden-brown. Allow to cool for fifteen minutes. 6 Top with mashed potatoes and smooth with rubber spatula. Place on cookie sheet and bake for twenty-five minutes until golden-brown. Allow to cool for fifteen minutes. 7 Serve and enjoy! 7 Serve and enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken noodle casserole Easy Pumpkin 🎃 Pudding Salisbury Steak Butter Chicken Pot Roast Chicken noodle casserole Easy Pumpkin 🎃 Pudding Salisbury Steak Butter Chicken Pot Roast Jackfruit halva Mexican Tomato Salsa Palak Pakoda Kadhi (Spinach Fritters Curry) Quinoa flour pulka / roti Pizza napoli dough Nimki/Namkeen Multigrain flour khichu Orange Marmalade Ranch dressing Salad Scotch Bonnet Flavoured Beans and Rice 😘 Jackfruit halva Mexican Tomato Salsa Palak Pakoda Kadhi (Spinach Fritters Curry) Quinoa flour pulka / roti Pizza napoli dough Nimki/Namkeen Multigrain flour khichu Orange Marmalade Ranch dressing Salad Scotch Bonnet Flavoured Beans and Rice 😘