Recipe of the Month

ROSE & CROWN’S COT­TAGE PIE

WDW Magazine - - Content - BY CINDI ARROYO PICTURES BY CINDI ARROYO

Hello there from across the pond—the big pond, that is!

Ok, not re­ally, but the UK in Ep­cot is one side of the la­goon, and re­al­is­ti­cally on the other side of the At­lantic Ocean, af­fec­tion­ately called the “Big Pond!” To­day I bring you the amaz­ing Cot­tage Pie from the Rose & Crown.

When I first saw this, I was in­stantly taken back to my child hood and thought, “Ham­burger Pie!” My mom used to make this for us all the time. The creamy pota­toes and the well-sea­soned ham­burger—my fa­vorite was the cheese on top! Well, now I’ve grown up and my tastes have changed a bit. That pie is still etched in my mem­ory, so I was con­cerned about how this would turn out. The other hur­dle (if you will) I had to over­come is that I am now a veg­e­tar­ian, so I had to make ad­just­ments for that. I am happy to say that both were a huge suc­cess. (“Su­per Nummy” was the of­fi­cial re­view.)

The orig­i­nal ver­sion was loved by my fam­ily, and the veg­gie ver­sion as well! I am happy to re­port that even with the ad­just­ments that I made to the veg­gie ver­sion, it was still an amaz­ing com­fort food and brought back all those amaz­ing child­hood mem­o­ries! Below is the recipe for my ver­sion of the amaz­ing orig­i­nal dish for Rose & Crown… And below that is my veg­e­tar­ian ver­sion.

Please make both and en­joy!!

My Ver­sion of WDW’S Rose & Crown Cot­tage Pie: In­gre­di­ents:

1/4 cup but­ter

1 small Vi­dalia onion, diced

1 1/2 pounds lean ground beef

Salt and freshly ground pep­per to taste

1/4 tea­spoon ground sa­vory (It’s a Mc­cormick Gourmet spice…or you can use sage)

1 cup Heinz jarred brown gravy (Or you can make it)

2 cups mashed pota­toes—(you can choose to make home­made mashed pota­toes with your fa­vorite recipe OR sim­ply use in­stant mashed pota­toes. I re­mem­ber grow­ing up with in­stant, but I choose to make home­made for this recipe.)

Ad­di­tional but­ter

Shred­ded ched­dar cheese

Method:

1. Heat 1/4 cup but­ter in a 9-inch skil­let.

2. Add onion and cook un­til lightly browned, stir­ring con­sis­tently.

3. Add beef, salt, pep­per, and sa­vory and con­tinue cook­ing un­til meat is done.

4. Stir in gravy and heat un­til bub­bling.

5. Spoon into a but­tered, 8-cup flat casse­role dish.

6. Top meat mix­ture with mashed pota­toes.

7. Dot with pieces of but­ter.

8. Bake at 400°F for 15 min­utes or un­til pota­toes are lightly browned.

9. Sprin­kle ched­dar cheese on top and con­tinue bak­ing for 5 more min­utes.

10. Let set for 5 min­utes.

11. EN­JOY!!

In­gre­di­ents:

1/4 cup but­ter

2 Tbsp minced onion

1 pound lean ground beef sub­sti­tute (I used Boca crum­bles)

Salt and freshly ground pep­per to taste

1/8 tea­spoon ground sa­vory

1 cup veg­etable gravy

2 cups mashed sweet pota­toes

Ad­di­tional but­ter

Shred­ded Ched­dar cheese

Method:

1. Peel and cut up 2 sweet pota­toes. 2. Put in a mi­crowave safe dish. Cook at high for 8 min­utes—stir­ring ev­ery 3 min­utes. 3. Add beef sub­sti­tute, salt, pep­per, sa­vory and minced onion to a mi­crowave safe dish. 4. Cook at high for 5 min­utes—stir­ring ½ way through. 5. Stir in gravy and heat 2 min­utes more. 6. Spoon into a casse­role dish. 7. Top meat mix­ture with mashed sweet pota­toes. 8. Dot with pieces of but­ter. 9. Bake at 400°F for 15 min­utes or un­til pota­toes are lightly browned. 10. Sprin­kle ched­dar cheese on top and con­tinue bak­ing for 5 more min­utes. 11. Let set for 5 min­utes. 12. EN­JOY!!

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