Name: Cottage Pie Rounds
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 3 Russet Potatoes; ½ lb Ground Chicken/Turkey; 2 tbsp Unsalted Butter; ½ White Onion (Diced); 1 cup Frozen Peas and Carrots; 6 oz Tomato Paste; ½ cup Beef Stock (Unsalted); 1 dash Worchester Sauce; 1 tsp Rosemary; 1 cup Cheddar Cheese (Shredded); 1 tbsp Parsley (chopped)

AuthorJust-eat-itCategoryDinnerDifficultyBeginner

Simple unique twist on an all-time favorite.

Yields1 Serving

Prep Time30 minsCook Time15 minsTotal Time45 mins

3 Russet Potatoes

½ lb Ground Chicken/Turkey

2 tbsp Unsalted Butter

½ White Onion (Diced)

1 cup Frozen Peas and Carrots

6 oz Tomato Paste

½ cup Beef Stock (Unsalted)

1 dash Worchester Sauce

1 tsp Rosemary

1 cup Cheddar Cheese (Shredded)

1 tbsp Parsley (chopped)

Chop Potatoes and boil for 15-20 minutes until very tender.

Drain the potatoes and place in a bowl. Add parsley and 2 TBSP of butter mix together until nice and smooth.

Form potatoes into a nest shape and place in a 9x13 pan.

In a medium pot cook the ground chicken until done. Add in diced onion, frozen peas and carrots and cook until onions are translucent.

Add in tomato paste, seasoning, beef stock and Worchester sauce.

Sprinkle cheddar cheese into the hole of the potato nest. Add in meat mixture until a dome forms. Then top it with cheddar cheese, bake in a 350-degree oven for 15 minutes.

Ingredients