Prep-Ahead Meals From Scratch by Alea Milham

Author:Alea Milham
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2015-10-29T16:00:00+00:00

* To make the cornbread gluten-free, substitute ½ cup (60 g) rice flour, ¼ cup (60 g) tapioca flour, ¼ cup (30 g) potato starch, and 1 teaspoon xanthan gum for the flour.

* Also use gluten-free Beef Broth and Worcestershire sauce to make this pie gluten-free.

Preheat the oven to 400°F (200°C, or gas mark 6).

To make the cottage pie, add the oil to a large oven-safe skillet. Add the onion and sauté for 4 minutes over medium-high heat. Add the garlic to the skillet and cook for 1 minute more.

In a small bowl, whisk together the broth and cornstarch. Add it to the skillet. Add the tomato sauce and Worcestershire sauce to the skillet. Stir to combine all the ingredients.

Add the potatoes and carrots to the skillet. Cook over medium to medium-high heat for 5 minutes.

Add the corn, peas and beef to the skillet. Simmer for 5 minutes.

While the filling is simmering, begin making the cornbread. In a medium bowl, blend together the cornmeal, flour, sugar, baking powder and salt. Add the milk, egg and oil to the dry ingredients; stir just long enough to ensure the dry ingredients are moist.

Remove the skillet from the stove. Pour the cornbread batter on top of the cottage pie filling. Bake for 30 minutes, or until the top begins to brown and an inserted toothpick comes out clean.

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