Norwegian Cottage Pie from my mormor's recipe box! You're going to love this creamy ground beef, vegetable, and dill deliciousness topped with rich mashed potatoes!
My grandmother was an amazing cook, but she somehow got even better when winter rolled in to Oslo. I remember Mormor making her version of a cottage pie on the darkest and coldest of winter nights. She used all of her favorite ingredients in the dish, ground beef, dill, mushrooms, and a rich cream sauce. All of this was of course topped with buttery mashed potatoes and baked in the oven in a big covered casserole with mountains of love and care. I’ve created this dish in a covered casserole dish and served it in coupe pasta bowls, both part of the Colorwave Collection byNoritake! The collection includes 16 colors (we used Slate!) and features a full array of items for dining, cooking, and entertaining.
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2 tablespoons butter
1 large yellow onion
1 small fennel, just the bulb
1 1⁄2 pounds ground beef
5 lbs mushrooms, quartered Salt and pepper
1⁄2 cup chopped fresh dill
1 cup heavy cream
6 large russet potatoes
1 stick butter
Cranberries for serving
- Heat the butter in a large pot and add onions and fennel, cook until onion goes soft.
- Add the ground beef and mushrooms and cook until the meat has cooked though and is starting to get brown.
- Season with salt and pepper and stir in dill and cream.
- Let the mixture simmer on low for 10 minutes.
- Peel and boil the potatoes in unsalted water until soft.
- Drain of water and add butter, mash until smooth and season with salt.
- Place your meat mixture in an ovenproof dish and top with mashed potatoes.
- . Place under broiler until golden. Serve with cranberries.
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