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!
December 8, 2010
cottage pie tweakedPosted by Kellee Miller
Post a comment
Comments are moderated, and will not appear on this weblog until the author has approved them.