Cottage Pie
from New York Times Cooking
Fall / autumn Winter
- 0.500 Cup Dry red wine (or water) (Wiki) Explore
- 0.500 Cup Frozen peas (Wiki) Explore
- 0.500 Cup Whole milk (Wiki) Explore
- 0.250 Cup All-purpose flour (Wiki) Explore
- 0.500 Cup Carrot (Wiki) Explore
- 1.000 Cup White or yellow onion (Wiki) Explore
- 2.500 Pound Russet potatoes (Wiki) Explore
- 0.500 Cup Celery (Wiki) Explore
- 2.000 Cup Beef broth (Wiki) Explore
- 2.000 Dried bay leaves (Wiki) Explore
- 2.000 Pound Ground beef (Wiki) Explore
- 2.000 Tablespoon Salted butter (Wiki) Explore
- 2.000 Tablespoon Tomato paste (Wiki) Explore
- 2.000 Tablespoon Worcestershire sauce (Wiki) Explore
- 0.750 Cup Parmesan (Wiki) Explore
- 3.000 cloves Garlic (Wiki) Explore
- 4.000 sprigs Thyme (Wiki) Explore
- 5.000 Tablespoon Salted butter (Wiki) Explore
- Salt (Wiki) Explore
- Salt and pepper (Wiki) Explore