Cottage Pie

Ingredients

• 1 1b. ground beef
• Mashed potatoes
• 2 carrots
• Salt and pepper to taste
• 2 tablespoons flour

Method

1. 1

   Break up beef and boil in adequate amount of water.

2. 2

   Add salt and pepper.

3. 3

   Dice carrots and onion, add to beef and cook one hour, leaving very little liquid in mixture.

4. 4

   Make a paste of flour and small amount of water, then add to beef mixture to thicken.

5. 5

   When thickened, place mixture in a baking dish and pile mashed potatoes on top.

6. 6

   Bake until brown in moderate oven (375 degrees).

Nutrition per serving

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 16. The excerpt below is the record exactly as published.

salt and pepper to taste. Simmer 30 minutes, very slowly. Add burgundy 10 minutes before serving. Mrs. Hedy Speigner Green Bean Casserole 2 tablespoons butter 1 teaspoon salt 2 tablespoons flour 2 teaspoons sugar Stir into paste in double boiler. 4 teaspoons grated onion 1 pint sour cream 1 package swiss cheese, grated Combine with above paste. Add 2 packages of frozen French cut green beans that have been cooked for 25 minutes. Put in average size casserole and top with 1 small box of corn flakes that have been browned in 2 teaspoons of butter. Bake for 25 minutes in 350 degree oven. Mrs. Deoane Moser 62 Marinated Vegetables (Any of the following vegetables may be used). 1 can green beans 1 green pepper cut 1 can kidney beans into rings 1 can: corn 1 cup celery and l 1 can garden peas cucumber cut up 1 onion, sliced Drain all vegetables and mix in a large mixing bowl. Make a marinade of: 1/3 cup salad oil (Mazola) 2/3 cup vinegar 2/3 cup brown sugar Mix well and pour over vegetables. Let stand over- night in refrigerator. (Will keep for several days if refrigerated.) Mrs. Bobby Thompson Glorified Squash White Sauce: 1 cup milk } pound grated cheese .3 tablespoons flour 3 tablespoons melted _ (heaping) butter 1 pound cooked squash 1 teaspoon salt and 2 tablespoons chopped pepper onions | Add sauce to squash and bake 350 degrees 30 minutes. Put buttered bread crumbs on top. Mrs- vO. Gratharnis 63 Easy Baked Beans 2 16 to 18 ounce cans 3/4 cup brown sugar pork and beans 1 teaspoon dry 6 slices bacon, cut in mustard pieces % ' cup catsup Empty 1 can pork and beans into bottom of greased casserole. Combine sugar and mustard; sprinkle half of mixture over beans. Top with remaining beans. Sprinkle rest of sugar-mustard mixture, chopped bacon, and catsup over beans. Bake, un- covered, in slow oven (325) 2% hours, or cook in sauce pan on flame-minder, on surface unit. Makes 8 servings. Scalloped Potatoes 1 can cheddar cheese soup 1 small onion chopped % cup milk fine 4 cups thinly sliced 1 tablespoon butter potatoes or margarine | Paprika Stir cheddar cheese soup until smooth; gradually add milk. In buttered 1% quart casserole, arrange alter- nate layers of potatoes, onions and sauce. Dot with butter. Sprinkle with paprika. Bake covered at 375 degrees for 1 hour. Uncover; bake 15 minutes more. 4 to 6 servings. Mrs. Alan Garrison 6 Meats and Casseroles Macaroni Casserole % cup macaroni 4 cup catsup teaspoons fat 1% cup grated cheese cup chopped onion 1 egg lb. ground beef 1% cup milk 2 teaspoon salt teaspoon steak sauce teaspoon pepper cup catsup PrP RPNN Pe Cook macaroni, drain and place in large bowl. Place fat in skillet and cook chopped onion until brown. Add ground beef and cook until meat loses color. Add salt, steak sauce, pepper, % cup catsup. Mix this with macaroni. Mix together egg, milk, % cup catsup and grated cheese. Pour over the casserole mixture and bake at 350 degrees about 30 or 40 minutes. Mrs. W. B. Parker Hamburger Casserole 1 pound hamburger 1 medium onion, 1 can cream of chicken chopped soup 1 cup uncooked 1 can cream of mushroom noodles soup 1 cup milk Brown hamburger and onion together in skillet. Mix in other ingredients except noodles and let simmer for 5-10 minutes. Mix in noodles and pour into 7 x 12 greased baking dish. Bake in moderate oven for One hour. Dorothy W. Williams Asst. Home Ec. Agent 65 ; Tuna Casserole cups noodles 1 tablespoon margarine can tuna 1 teaspoon salt can garden peas can mushroom soup Ree w Bring water to boil; add noodles and salt. Cook 15 minutes or until tender. Place tuna, garden peas and soup in casserole dish, add drained noodles and butter. Bake in oven at 350 degrees until bubbly hot. Serve hot. Mrs. Jerry Bell Oven Roasted Beef 2 1b. good, boneless stew beef plain or seasoned salt *% cup water Put in heavy 10" iron skillet. Cover with tight fitting lid. Roast in 400 degree oven for 2 hours. Onion, meat sauce or A-l and more water may be added during last 45 minutes. Mrs. Vance Huffman Easy Oyster Casserole 1 pt. select oysters Milk Cracker crumbs Butter In buttered casserole alternate layer of oysters, crumbs and dots of butter. Salt and pepper as desired. Put crumbs on top layer. Barely cover with milk. Put in moderate oven 30 minutes 350 degrees. Mrs. Vance Huffman 66 Ground Beef Casserole 1 1b. ground beef 2 cans tomato soup 1 1b. sharpe cheese 1 can mexicorn 1 pkg. fine noodles 1 large onion 1% cups ketchup Cut up onion and cook with beef. Cook noodles Separately, mix meat and noodles, corn and soup and % cup water. Divide cheese in half, cut half in cubes and add with ketchup to meat mix- ture. Put in casserole. Cover with rest of cheese-grated. Bake 1 hour at 325 degrees. Freezes well. Lucy Hughes Cottage Pie 1 1b. ground beef Mashed potatoes 2 carrots Salt and pepper to 1 large onion taste 2 tablespoons flour

Cook this with the app: pantry check, scaling, and the assistant.