English Cottage Pie

材料

• 3 tsp Italian seasoning
• 2 oz extra sharp cheddar, finely shredded
• 1/2 カップ 1% lowfat milk
• 2 杯（大さじ） butter, softened
• 1/4 杯（小さじ） ground cinnamon
• 1 ひとふり black pepper
• 1 ひとふり salt
• 1 1/2 カップ （240ml） beef broth
• 1 tbsp Worcestershire sauce
• 3 中 carrots, diced
• 1 中 （直径6.5cm） onion, diced
• 2 tbsps fresh parsley, chopped
• 1/2 カップ peas
• 3 potatoes, peeled and diced
• 1 杯（大さじ） ketchup
• 0.12 カップ flour
• 1 ポンド lean ground beef

調理方法

1. Preheat oven to 400° F (200° C).
2. To make meat filling: place a large skillet over medium heat. Crumble in ground beef and sauté 1 minute. Add onion and carrot, then continue to sauté until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, mixed herbs, and parsley.
3. In a small bowl, combine beef broth, Worcestershire sauce and ketchup. Mix together, then add to beef mixture. Add salt and pepper to taste.
4. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Add peas to mixture. Spoon mixture into a 9 inch pie plate.
5. To make potato topping: place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain.
6. Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese.
7. Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.
8. Serve with garden peas.