Cottage Pie
Needed:
1 pound of ground chuck
1 pound of ground hot sausage
1-white onion
-Small bag of frozen peas
-bag of shredded carrots
-16 oz carton of mushrooms
-12-oz bag of frozen corn
-Tomato paste
-Worcestershire sauce
-Onion powder
-Garlic powder
-flour
-Dijon mustard
Idaho Instant potatoes
-Whole milk(never skim)
3-blocks of cream cheese
2-sticks of butter
1-block of sharp white cheddar grated
Directions:
In a deep skillet brown ground beef and sausage ...seasoned with chopped onion and onion/garlic powder ...salt/pepper and Worcestershire
When browned...add flour to cover the meat mix
add 1 cup water and a spoon of beef base (remember beef base is much stronger than chicken base...go easy:) or use chicken base:) both would be good!)
add 1 spoonful of tomato paste (keep a tube in your refrigerator all the time:)
1-teaspoon of Dijon (a starting point:)
Let it thicken
Add...carrots...peas and corn
Add more Worcestershire if needed:)
Should be a thick rich mixture
Put in a 9x11 baking dish
In a pot (at same time cooking meat ....)
Bring to a small boil:
1/2 gallon of milk
3-cream cheese
2-butter
Add in flakes when boiled and use a whisk.
Not using any water is the key and having mostly cream cheese flavored potatoes is the goal!
Add to the top of meat mixture
Brush the top with melted butter and sprinkle with white sharp cheddar
Bake at 400 for 15 minutes or until brown edges on top
Instant mashed potatoes can be so good! Use Idaho flakes!