Individual Cottage Pies

1. 1

   Boil potato in a large pot of water with 1 tbsp sea salt.

2. 2

   Pass through a food mill or ricer (or mash completely smooth).

3. 3

   Stir in yogurt, garlic, green onions, Parmesan, black pepper and dried parsley. Set aside.

4. 4

   In a large frying pan heat the oil and cook onion and carrots until tender, about 12 minutes.

5. 5

   Meanwhile, combine Yves' Ground Round, base + water, thyme, allspice, Worcestershire, ketchup, and peas.

6. 6

   When vegetables are done, add to the mince mixture and stir in thoroughly.

7. 7

   Divide between two pot pie plates.

8. 8

   Dollop half the mashed potato mixture on each pie and spread to cover the filling.

9. 9

   Bake immediately or wrap well in foil and freeze.

10. 10

    To bake immediately or when thawed:

11. 11

    Preheat oven to 375F and bake (uncovered) 35 minutes.

12. 12

    To heat from frozen:

13. 13

    Heat oven to 350u00b0F.

14. 14

    Bake, covered 1 hour, then uncover, raise oven to 400F and bake 10-15 minutes.

No additional tips available.