Cottage Pie
1 large onion, chopped
2 medium carrots, chopped
2 cloves garlic, minced
1 (14 1/2 ounce) can
beef broth
1 1/2 lbs ground beef
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon parsley flakes
1/2 teaspoon dried rosemary
1/2 teaspoon rubbed sage
2 cups hot mashed potatoes (prepared with milk and butter)
In a saucepan, combine onion, carrots,
garlic and broth. Bring to a boil; reduce
heat; cover and simmer for 20 minutes or
until vegetables are tender. Drain,
reserving liquid to make gravy, if desired.
In a skillet, cook beef until browned; drain.
Add tomato sauce and seasonings; bring to a
boil. Reduce heat; cover and simmer for 15
minutes. Add reserved vegetables and mix
well. Transfer to a greased 2-quart baking
dish. Top with mashed potatoes.
Bake, uncovered, at 350 degrees for 30 minutes or until potatoes are lightly browned. If desired, make gravy with reserved vegetable liquid; serve with pie.
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