Cottage Pie with Russet Idaho® Potato | Idaho Potato Commission
Preheat oven to 400° F. In a large skillet, heat 1 tablespoon butter on medium-high, and then add your onion and carrots, and then cook, stirring often for 5 minutes, or until they are tender. Add...
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Cooking tools:
- Oven
- Skillet
- Wooden spoon
- Measuring cup
- Measuring spoon
- Covered stock pot
- Colander
- Mixing bowl
- Potato masher
- Dish
- Piping bag
- Ice cream scoop
- Chef's knife
- Cutting board
- Stove
- Saucepan
Ingredients
- 3 tablespoons of unsalted butter, melted
- 1 medium Spanish onion, diced medium
- 2 large carrots cut into ¾ inch pieces
- salt
- pepper
- 1 pound ground beef
- 2 tablespoons of Worcestershire sauce
- 1 fresh thyme sprig
- 1 cup porter or other dark beer (optional)
- ½ cup of beef stock (if you are not using the porter, use 1 cup of beef stock)
- 2 tablespoons of all-purpose flour
- ½ cup of frozen peas
- 3 or 4 Russet Idaho® potato, mashed
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