The French call the Cottage or Shepherd's Pie the Hachis Parmentier. It was named after Antoine-Augustin Parmentier who was a French pharmacist, an inventor, and a nutritionist.
He lived during the late 18th century. He promoted the Hachis Parmentier pie to make the Potato become known as an edible crop in France.
The Cottage Pie is related to the Shepherd's Pie. While the Shepherd's Pie contains Lamb, the Cottage Pie contains Beef.
INGREDIENTS
1.5 pounds of Ground Beef (80/20)
4 tablespoons (1/2 stick) of salted butter
1/2 onion coarsely chopped
1 green bell pepper, coarsely chopped
1/2 cup carrots, coarsely chopped
2 - 3 tsp. Worcestershire sauce
salt, pepper, seasoning of choice
1 small bag Idahoan instant potatoes
cooked peas
PUTTING IT ALL TOGETHER
1. Saute the vegetables - Add 2 tablespoons of butter to a large pan over medium/high heat. Add the chopped onions, carrots, and bell peppers. Saute about 6 to 10 minutes. Put aside in a bowel.
2. Cook the ground beef - Add remaining butter and fry beef in a large pan on medium/high heat, add seasonings. When beef is half-way cooked (still some pink showing), add the saute'd veggies. Add Worcestershire sauce at this time. Finish cooking until no pink is showing.
3. Baking the Pie - Set oven to 375 degrees. Put beef mix into a pie pan. Bake until juices run clear. 25 to 35 minutes.
4. Preparing the potatoes - Prepare the Idahoan Instand Mashed potatoes according to the directions on the package. Set aside.
5. Topping the Cottage Pie - Once you have taken the beef pie out of the oven set the oven to BROIL. Top your beef pie with the mashed potatoes. Make them swirly and cloudy looking! Add some cooked peas onto the top of the mashed potatoes.
6. Broil - Put the pie back into the oven and broil until the edges of the potatoes become golden brown.
7. Serve with a side of peas! Friggen' enjoy!
He lived during the late 18th century. He promoted the Hachis Parmentier pie to make the Potato become known as an edible crop in France.
The Cottage Pie is related to the Shepherd's Pie. While the Shepherd's Pie contains Lamb, the Cottage Pie contains Beef.
INGREDIENTS
1.5 pounds of Ground Beef (80/20)
4 tablespoons (1/2 stick) of salted butter
1/2 onion coarsely chopped
1 green bell pepper, coarsely chopped
1/2 cup carrots, coarsely chopped
2 - 3 tsp. Worcestershire sauce
salt, pepper, seasoning of choice
1 small bag Idahoan instant potatoes
cooked peas
PUTTING IT ALL TOGETHER
1. Saute the vegetables - Add 2 tablespoons of butter to a large pan over medium/high heat. Add the chopped onions, carrots, and bell peppers. Saute about 6 to 10 minutes. Put aside in a bowel.
2. Cook the ground beef - Add remaining butter and fry beef in a large pan on medium/high heat, add seasonings. When beef is half-way cooked (still some pink showing), add the saute'd veggies. Add Worcestershire sauce at this time. Finish cooking until no pink is showing.
3. Baking the Pie - Set oven to 375 degrees. Put beef mix into a pie pan. Bake until juices run clear. 25 to 35 minutes.
4. Preparing the potatoes - Prepare the Idahoan Instand Mashed potatoes according to the directions on the package. Set aside.
5. Topping the Cottage Pie - Once you have taken the beef pie out of the oven set the oven to BROIL. Top your beef pie with the mashed potatoes. Make them swirly and cloudy looking! Add some cooked peas onto the top of the mashed potatoes.
6. Broil - Put the pie back into the oven and broil until the edges of the potatoes become golden brown.
7. Serve with a side of peas! Friggen' enjoy!
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