GRAHAM KERR'S COTTAGE PIE

      Title: GRAHAM KERR'S COTTAGE PIE
  Categories: Hamburger, Healthy
       Yield: 6 Servings
  
 MMMMM----------------------MASHED POTATOES---------------------------
       3 lb Baking potatoes; peel/cube
     1/4 ts Salt
     1/4 ts Pepper
       1 c  Buttermilk
 
 MMMMM--------------------------FILLING-------------------------------
     1/4 c  Uncooked bulgur wheat
       3 c  Low-sodium beef stock
     3/4 lb Lean ground beef
     1/2 ts Salt
       3 tb Low-sodium tomato paste
       1 ts Olive oil
       1 ds Sesame oil
       1 c  Onion; chopped
       1 c  Carrots; chopped
     1/4 c  Celery; chopped
       2    Cloves garlic; peel/chop
       1 tb Fresh thyme; chopped
       1 tb Fresh parsley; chopped
     1/2 ts Marjoram
       1 tb Low-sodium soy sauce
       1 tb Prepared horseradish
       1 tb Arrowroot; mixed with
       2 tb Beef stock
  
   POTATOES:
   
   Boil in a large pot of water for 20 minutes with the salt. Drain;
   return to the pot, cover with a clean kitchen towel, and let steam
   dry for 15 minutes over very low heat. Add the pepper and buttermilk,
   and mash until smooth. Set aside until needed.
   
   FILLING:
   
   Preheat the oven to 350 degrees. Place the bulgur in a medium bowl.
   Heat 2 cups of the stock in a small caucepan, pour over the bulgur,
   and set aside for 10 minutes to soften.
   
   Brown the beef with 1/4 teaspoon of the salt in a frying pan over
   high heat until brown. Push the meat to one side, reduce the heat to
   medium, add the tomato paste to the hot pan, and stir until it starts
   turning dark. Pour the remaining cup of beef stock into the pan,
   stirring to free all the flavorful bits, then transfer the filling to
   a bowl, and set aside.
   
   Without washing the pan, heat the oil over medium heat and start
   frying the onions. When they begin to wilt, add the rest of the
   vegetables, garlic, herbs, and the remaining salt, and cook for 2
   minutes. Add the soy sauce, horseradish, bulgur, and beef stock and
   simmer for 10 minutes or until the carrots are tender. Add the cooked
   meat mixture, and stir in the arrowroot slurry. Bring to a boil, and
   pour into a 9x9 baking dish. Spread the mashed potatoes over the top
   of the hot filling or pipe them on, using a large star tip. Bake in
   the preheated oven for 20 minutes, then place under the broiler for 2
   minutes to brown the potatoes slightly.
   
   Recipe by: Graham Kerr's Best
   
   Posted to MC-Recipe Digest V1 #2 by ferrets3
    on Mar 03, 1997.
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