Individual Cottage Pies Food

INDIVIDUAL COTTAGE PIES

Steps:

• Boil potato in a large pot of water with 1 tbsp sea salt.
• Pass through a food mill or ricer (or mash completely smooth).
• Stir in yogurt, garlic, green onions, Parmesan, black pepper and dried parsley. Set aside.
• In a large frying pan heat the oil and cook onion and carrots until tender, about 12 minutes.
• Meanwhile, combine Yves' Ground Round, base + water, thyme, allspice, Worcestershire, ketchup, and peas.
• When vegetables are done, add to the mince mixture and stir in thoroughly.
• Divide between two pot pie plates.
• Dollop half the mashed potato mixture on each pie and spread to cover the filling.
• Bake immediately or wrap well in foil and freeze.
• To bake immediately or when thawed:
• Preheat oven to 375F and bake (uncovered) 35 minutes.
• To heat from frozen:.
• Heat oven to 350°F.
• Bake, covered 1 hour, then uncover, raise oven to 400F and bake 10-15 minutes.