Everyday Food Blog

cottage pie tweaked

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My mom and I decided to try the Thanksgiving swap for the cottage pie—subbing leftover turkey for the beef—over the holiday weekend. The savory pie was on our November cover. We added a few Miller tweaks: We had extra celery so we added that to the onion and carrot mixture; we used red wine (a fruity Zinfandel) in place of the beer; and we used our leftover mashed Yukon Gold potatoes in place of the sliced russet. We also discovered my mom had only tomato sauce, not tomato paste. So I added about a quarter cup while I cooked the vegetables so it would cook down and taste more like tomato paste. It turned out great but didn't look quite as pretty as what was on our cover!

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