{"id":726,"date":"2024-12-03T06:23:52","date_gmt":"2024-12-03T06:23:52","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=726"},"modified":"2025-10-14T07:34:49","modified_gmt":"2025-10-14T07:34:49","slug":"cottage-pie","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/cottage-pie\/","title":{"rendered":"Cottage Pie"},"content":{"rendered":"\n

Serves 2 people<\/em><\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

4 decent sized russet potatoes
14oz can green beans
10-14oz can cream of mushroom
1 cup french fried onions
1 cup medium cheddar cheese
1\/4 white onion
2 carrots
2-4 cloves garlic
4tbsp salted butter
1\/4 – 1\/2 cup whole milk (2% is okay but will be less creamy)
1lb ground beef (15% fat)
1tsp cumin
1tsp cayenne pepper
neutral oil as needed
kosher salt and ground pepper as needed<\/p>\n\n\n\n

Procedure<\/h3>\n\n\n\n

Boil russet potatoes until tender; they should fall apart when pierced with a fork.<\/p>\n\n\n\n

Finely grate cheese and carrots.<\/p>\n\n\n\n

Mince onion and cook it with oil on medium-high until translucent.<\/p>\n\n\n\n

Add garlic cumin, cayenne pepper, and ground beef; cook until no red or pink is found. Salt and pepper as needed.<\/p>\n\n\n\n

Add green beans and cream of mushroom and warm till about 130F degrees.<\/p>\n\n\n\n

Once potatoes are boiled, mash them while adding butter, salt, pepper, and milk until they are to your desired texture. I prefer mine creamy, but still a little clumpy for that rustic feel.<\/p>\n\n\n\n

Layer a pie tin first with the hamburger-veggie mix, then with grated carrots, mashed potatoes, then cheese.<\/p>\n\n\n\n

Bake at 350F degrees for 15 – 20 min, then add french onions on top.<\/p>\n\n\n\n

Continue cooking for another 10 – 15 min.<\/p>\n\n\n\n

Remove and let stand for 5 min.<\/p>\n\n\n\n

Enjoy!<\/p>\n\n\n\n
\n","protected":false},"excerpt":{"rendered":"

Serves 2 people Ingredients 4 decent sized russet potatoes14oz can green beans10-14oz can cream of mushroom1 cup french fried onions1 cup medium cheddar cheese1\/4 white onion2 carrots2-4 cloves garlic4tbsp salted butter1\/4 – 1\/2 cup whole milk (2% is okay but will be less creamy)1lb ground beef (15% fat)1tsp cumin1tsp cayenne […]<\/p>\n","protected":false},"author":1,"featured_media":1780,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,56],"tags":[31,16,41],"class_list":["post-726","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-english-","tag-beef","tag-hearty","tag-vegetables"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/726","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=726"}],"version-history":[{"count":2,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/726\/revisions"}],"predecessor-version":[{"id":729,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/726\/revisions\/729"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/1780"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=726"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=726"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=726"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}