Cottage Pie from Leftovers! | The Totally Honest Cooking Show: Episode 205

In which our hero plays, "What's in the fridge?!" MUCH less mashed potato, and dried herbs instead of fresh. Mostly managed to stick to the recipe. Cottage Pie Mashed Potatoes: 3.5 lbs potatoes 6 tablespoons of butter 2/3 cup milk or cream 1 cup cheddar cheese 3-4 cloves garlic, minced (optional) Pinch white pepper (Half a tsp of pepper…. I used black because I couldn’t find the white. My kitchen needs organized.) 1. Cut potatoes into one-inch chunks. 2. Place in pot with cold water about an inch above the potatoes. SALT THE WATER. 3. Bring to a boil on high. 4. Lower temperature but maintain the boil. 5. Cook until a knife passes through the potatoes. 6. Drain potatoes. Return them to the pot and cook off excess moisture. 1. While those are cooking, make the mik/butter mixture. (melt the butter and add the milk to it. Do not boil, but heat. – also add pepper here. 2. Mash the potatoes while they’re hot. 3. Fold in the dairy mixture, the cheese, and the garlic Get the stuff ready: 1. Preheat oven to 350 degrees. 2. Butter a 4 qt casserole dish. The rest: 3 or 4 carrots 3 or 4 stalks of celery A large onion 1 cup of frozen peas About 2 lbs of ground beef 1 tablespoon rosemary, minced 1 tablespoon thyme, minced Another 2 or 3 cloves of garlic, chopped 1 tablespoon tomato paste 2 tablespoon flour 2 tablespoons Wooster shire sauce 1 dark beer or a cup of red wine 1 cup of beef stock 1. Chop the veggies and cook them until they’re tender. – carrots and celery first. 2. Add in the beef. 3. Cook. Drain as much fat as seems necessary. 4. Add flour. Cook until raw smell goes away. 5. Add tomato paste, garlic, thyme, rosemary, stock, Worcestershire sauce, and beer. 6. Cook until thickened. --- also, taste test and then start correcting the salt. (Whoops) 1. Place the whole kit and caboodle in the pre-buttered 13x9 pan. 2. Add the potatoes on top. 3. Crass hatch with a fork. 4. More cheese? 5. Bake for 25 minutes.