One of the casseroles before it was cooked. I took a fork and made a fun pattern on the top.
Here they are just out of the oven and before we inhaled them. What I would do differently is to add mushrooms and make more mashed potatoes for the topping
Diane’s Cottage Pie
2 lbs ground beef
1 lb spicy pork sausage (Jimmy Dean)
1 tablespoon olive oil
2 onions (finely chopped)
2 large tomatoes (chopped) or can of spicy chopped tomatoes
1 cup chopped steamed asparagus
6 large potatoes (boiled/mashed – add half and half and butter to make this rich)
3 carrots- steamed and chopped
1 can beef stock
1/2 teaspoon thyme
1/4 teaspoon sage1 tablespoon chopped parsley
1/2 tsp thyme
4 tablespoon butter
2 tablespoons crushed garlic
dash salt and pepper to taste
Pre-heat oven to 375 degrees.
Brown the beef and pork sausage in oil.
Remove from pan and set it aside and drain some fat but not all of it.
Sauté onions until tender, and then add chopped tomatoes, asparagus, carrots and cook for 2-3 minutes.
Add broth and stir in herbs and 2 tablespoons butter.
Return meat to pan and continue cooking for 5 minutes until well mixed.
Put all ingredients to an ovenproof casserole.
Top with mashed potatoes (scoring them with a fork.)
Dot with butter and bake uncovered in 375-degree oven for about 45 minutes. Remove when browned on top and center is hot.