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Rainbow Cottage Pie
From Statesboro Market2Go
<p>Enjoy your daily veggies in this multi-colored cottage pie! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.foodnetwork.com (Entered by Ariana Giddens)
Serves: 6-8
Ingredients
1 tablespoon
Olive oil
1 large
White onion (finely chopped)
Sea salt
2 stalks
Celery (finely chopped)
1 large
Carrot (finely chopped)
2 cloves
Garlic
2 pounds
Ground beef
1 tablespoon
Tomato paste
6 ounces
Red wine
1 cup
Beef stock
3 sprgs
Thyme (leaves stripped)
2
Bay leaves
Black pepper
2 pounds
Purple potatoes
4 tablespoons
Unsalted butter (room temperature)
1/2 cup
Milk
5 cups
Cherry tomatoes (mixed colors) (sliced in half)
4 cups
Spinach
4 cups
Shredded orange cheddar cheese
Step by Step Instructions
- Preheat oven to 375 and prepare the vegetables. Heat the oil in a heavy skillet over medium heat. Add the onion, season it with salt, then add and season the celery and carrot. Cook, stirring often for 8 to 10 minutes.
- Grate the garlic into the skillet, then stir it in. Add the ground beef and break it up to stir it in with a wooden spoon or a spatula.
- Stir in the tomato paste and red wine, then add the beef stock, bring the mixture to a boil, then reduce the heat to a simmer.
- Add the thyme, bay leaves, and salt & pepper to taste. Let cook for 15 to 20 minutes, then remove the skillet from the heat.
- Peel & dice the purple potatoes, then add them to a pot of salted boiling water. Let them cook for 25 minutes, then drain off the liquid and mash the potatoes with a masher (if desired, leave some chunks in the mash for texture)
- Stir the butter and milk into the mashed potatoes, then season to taste with salt & pepper.
- In a 9- by 13-inch glass baking dish, add a thick layer of ground beef mixture, a layer of cherry tomatoes cut-side down with no gaps, a layer of spinach, then the shredded cheese.
- Spoon 4 pats of mashed potato onto the layers, then spread the pats out across the cheese to form a smooth fully covering layer. Bake for 30 to 35 minutes, then let stand for 10 minutes before serving.