What’s on Your Plate? is designed to be a conversation amongst good eaters.
Tell us about a recent meal. Did it meet with rave reviews? Or did it bomb? What side dishes did you pair with the star of the show? Did you try a new ingredient? Find the groceries at great prices?
Share what’s on your plate!
Each week a featured foodie* will share his or her plate and then the rest of us will get a chance to link up our own posts or share in the comments what good cheap eats we’ve been enjoying.
What’s on Rebecca’s Plate?
There are probably as many ways to make Cottage Pie as there are families who eat it. I think I probably even make it differently every time myself depending on my mood, or what we have in the kitchen.
While traditional recipes often have an unfairly bad reputation, Cottage Pie is wonderfully versatile and easy to make. In my opinion, it’s also one of the best comfort foods for when the weather begins to cool down.
1 large onion, finely chopped
1 cup frozen, mixed vegetables
4 ounces mushrooms, diced
1 1/2 pounds extra lean ground beef
1 cup beef broth
1 tablespoon Worcestershire sauce
1 1/2 pounds potatoes, cut into chunks
2-3 tablespoons skim milk
Salt and pepper to taste
About a handful of grated sharp cheddar to top
Heat large saute pan with olive oil, over medium high heat. Add 3/4 of the chopped onion, mixed vegetables and mushrooms. Cook, stirring constantly, for about 2 minutes. Add beef to pan and cook until browned. Add stock, Worcestershire sauce and season with salt and pepper. Simmer gently for about an hour, until liquid is absorbed and thickened. Remove from heat and allow to cool. While the meat and vegetable mixture is simmering, preheat oven to 375 degrees.
Cook potato with remaining onion in boiling salted water until fork tender. Drain, then return pot to stove and stir, allowing any remaining moisture to evaporate. Mash potatoes, adding milk, salt and pepper to taste. Transfer the beef and veggies mixture into an oven safe dish. Spread potatoes over beef mixture. Use a fork to make a pattern in the top, sprinkle with the grated cheddar and then bake 25-30 minutes or until potatoes are golden brown.
— Rebecca is a British Stay-at-Home mum and military spouse, married to an American and currently living in Germany. She blogs about food, family and photographs at Bumbles and Light.
What’s on YOUR Plate?
Share with us a recent meal you prepared. Either link it up below or tell us about it in the comments. Please make sure that you link to www.goodcheapeats.com in your post so others know where the dinner party is.
And don’t forget to pop around and visit the other good eaters participating today. I’m sure you will be inspired to make all sorts of Good Cheap Eats at your house.