Cottage Pie

Servings
6

Ingredients
3/4 tsp garlic, minced
1/2 c small onion, chopped
1/2 c carrots, diced
1 tbsp vegetable oil
1 tbsp flour
1 lb ground beef
1 c beef broth
1 15oz canned corn
1.5 lbs red potatoes
1 tsp granulated garlic
1/2 c nonfat milk
1 tbsp butter
1/4 tsp kosher salt
1/4 tsp black pepper
1 tbsp fresh parsley, chopped 

Directions

  1. Cook and drain ground beef. Set aside. 
  2. Sauté chopped onions and carrots in oil for 15 minutes, or until the onions begin to brown. Add garlic and saute for about a minute longer. 
  3. Add the flour and stir over medium heat for about three minutes. Do not burn the flour, but it should brown. 
  4. Add broth gradually. Add beef, and simmer for 30 minutes. 
  5. Meanwhile, simmer potatoes in a steam kettle or large pot of water until the largest potatoes are fork-tender, about 30 minutes. 
  6. Spread the meat mixture in a greased baking dish.
  7. Drain corn and spread over the meat mixture.
  8. Heat milk to a near boil, being careful not to allow the milk to boil over and stirring occasionally to prevent burning. 
  9. Add butter, garlic, salt, and black pepper to the milk.
  10. Drain potatoes and place into a mixing bowl.
  11. Whisk in hot milk mixture at the slowest speed, gradually increasing the speed until smooth.
  12. Spread mashed potatoes over corn and meat.
  13. Bake in 350F oven until the center reaches 165F, around 30 minutes.