“Algerianfied” Cottage Pie

Two of my favorite regional foodie bloggers, MarocMama & Simplicity’s Table By the Sea, are hosting a food blog carnival called Food of the Sun: Mediterranean Food.  The past week focused on Winter/Comfort Foods.

For Thanksgiving I tried my hand at making a cottage pie, but took the liberty of adding a few extra ingredients to make it taste more like food to an Algerian, meaning more sauce and more spice.

“Algerianfied” Cottage Pie

What You Need

For the Mash Potatoes

  • 2 lbs Yukon Gold potatoes
  • onions
  • olive oil
  • cumin
  • salt
  • cayenne
  • milk

For the rest:

  • ground beef
  • onion
  • green pepper
  • cayenne
  • cumin
  • paprika
  • carrots
  • celery
  • any other vegetable you want to add
  • 2 beef flavor cubes or cup of beef broth
  • tomato paste
  • salt if needed

The How-To Part

For the mashed potato topping, I used this recipe: Cumin-Cayenne Mashed Potatoes w/Caramelized Onions. It’s a vegan recipe, so feel free to use regular milk instead of rice milk (I did).

In a good size frying pan, brown the ground beef, onions, & green peppers in a bit of olive oil with more cayenne & cumin, also paprika; drained.

In a baking pan, spray a little bit of cooking spray (so it will be easier to clean). Cut up various vegetables (I used carrots & celery.) Add the browned ground beef, onions & green peppers. Add salt if needed

In a microwavable cup, add 2 beef bouillion cubes to a cup of water and zap it in the microwave for 2 minutes.  Add a tablespoon of tomato paste and mix well.

Add it to the baking pan.  On top of the beef & vegetables, layer on all the mash potatoes. Cover w/aluminum foil. Bake in the oven at 350F for about 30 minutes on the lower rack, then move it to the upper rack and broil on low for about 10 minutes.

The verdict? DH the Algerian seemed to love it. In fact, a few days ago he asked me when I would fix it again. Total win.


dropping a few pounds

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