Bennigan's Copycat Recipe
The Cottage Pie is Bennigan's twist on a Shepherds Pie. It is a savory casserole with ground beef, sausage, onions, mushrooms, carrots, tomatoes and fresh herbs topped with Parmesan toasted garlic mashed potatoes.
1 tablespoon all purpose flour
1 tablespoon butter, softened
1 1/2 cups chopped onion
1/2 cup chopped carrot
1 (8-oz.) package cremini or button mushrooms, thinly sliced
1 pound extra lean ground beef
2 tablespoons tomato paste
1 cup beef broth
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
3 cups leftover mashed potatoes
3/4 cup (3 ounces) shredded reduced-fat sharp white cheddar cheese, divided
Preheat oven to 350 degrees.
Combine flour and butter; stir well. Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add onion and carrot; saute 5 minutes. Add mushrooms; saute for 5 minutes or until lightly browned. Remove vegetables from skillet. Add beef to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste, and cook 3 minutes. Stir in broth and pepper. Return vegetables to pan, and bring to a simmer. Stir in parsley, thyme, and salt. Add flour mixture, and cook for 1 minute or until thick, stirring constantly.
Spoon meat mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray, spreading evenly. Combine the potatoes and half of cheese; spread the potato mixture evenly over meat mixture. Top with remaining cheese. Sprinkle with paprika, if desired. Bake at 350 degrees for 20 minutes or until bubbly.