Cast iron pan filled with beef pie and potatoes. Cottage pie
Cottage Pie Potatoes. Once cool enough to handle, slice off the top (3/4 of the way up) and scoop out. Cover with the lid and allow to steam for a few minutes.
Cast iron pan filled with beef pie and potatoes. Cottage pie
Mash the potatoes lightly with a potato masher. Web ingredients 6 russet potatoes (8 to 10 ounces each), scrubbed 2 tablespoons olive oil, divided 1/2 teaspoon diamond crystal kosher salt, plus more to taste 1 pound ground italian sausage 3. Pop in the oven at. Sauté onion, mushrooms, and garlic in hot drippings over medium. Drain the water and leave the potatoes in the pot. Cover with the lid and allow to steam for a few minutes. Stab the potatoes a few times all over, then coat in a drizzle of olive oil and a pinch of salt. Once cool enough to handle, slice off the top (3/4 of the way up) and scoop out.
Pop in the oven at. Sauté onion, mushrooms, and garlic in hot drippings over medium. Once cool enough to handle, slice off the top (3/4 of the way up) and scoop out. Stab the potatoes a few times all over, then coat in a drizzle of olive oil and a pinch of salt. Cover with the lid and allow to steam for a few minutes. Web ingredients 6 russet potatoes (8 to 10 ounces each), scrubbed 2 tablespoons olive oil, divided 1/2 teaspoon diamond crystal kosher salt, plus more to taste 1 pound ground italian sausage 3. Pop in the oven at. Mash the potatoes lightly with a potato masher. Drain the water and leave the potatoes in the pot.
