It's time for another Ca C'est Bon, and this week we're in the Vermilionville kitchen having dinner for breakfast!
Abby Breidenbach was joined by Chef Marcus Bergeron to create a popular family meal, cottage pie.
Known as Shepherd's Pie when assembled using lamb, cottage pie is a traditional ground beef dish topped with mashed potatoes.
It's the perfect dish to quickly throw together, especially for those looking to use any leftover meat they may have in the fridge.
See the full recipe and cooking instructions below and follow Chef Marcus and Abby as they put together their cottage pie.
1 onion diced
1 bell pepper diced
3 cloves minced garlic
1 lb 80/20 ground beef
1 tsp flour
6 Yukon gold potatoes, peeled
Sauté the onion and bell pepper in butter for about 5 min on medium high heat. Add 3 cloves of garlic minced and cook for about 1 minute.
Add ground beef to the mixture and brown until cooked thoroughly. Add 1 tsp flour, stir, then add 1 cup chicken stock. Let reduce until it thickens.
Boil 6 peeled potatoes (cut into equal size pieces for even cooking). Once softened, drain and mash the potatoes. Add butter to taste.
Spread beef mixture on bottom of pan. Smooth potatoes over top. Bake at 400 degrees until potatoes are brown on top.