Localvore Cottage Pie
As our September Eat Local Challenge rolls on we hope you’re enjoying the bounty that Vermont has to offer! We’ve been thrilled to see the rows of corn kernels continuing to grow on our Big Corn at the store entry, indicating the dollars paid to local farmers and producers thus far this month! Our Weekly Sale from September 21st – 27th features another lineup of local ingredients that can be pulled together into this hearty localvore Cottage Pie that will fill your belly, earn you points in the Eat Local Challenge, and help us add even more kernels to Big Corn!
Boil potatoes in salted water until tender, about 20 minutes. Meanwhile, melt 4 tablespoons of butter in a large skillet over medium heat. Add onions and carrots and cook, stirring occasionally, until tender, for about 8-10 minutes. Add ground beef to the pan, season generously with salt and pepper, and cook until no longer pink. Add the peas and corn, and cook for an additional minute or two. Add Worcestershire sauce and broth, bring to a simmer, and reduce heat to low. Cook uncovered for 10 minutes, adding more broth, as needed to keep things from drying out. Mash the cooked potatoes with the remaining 4 tablespoons of butter. Season with salt & pepper. Preheat oven to 400 F. Spread beef and veggie mixture into the bottom of a casserole dish. Spread potatoes evenly over the top, then bake until browned and bubbling, about 30 minutes.