Homemade Organic Fresh Take Cottage Pie

Here’s What You’ll Need:

Here’s How I do it:

To Make the Mashed Potatoes:

  1. Rinse the potatoes thoroughly under cold running water; Chop the potatoes into cubes of the same size.
  2. In a stock pot, bring 4 quarts of unchlorinated and unfluoridated water to a boil; Add the cubed potatoes and cook for 20 minutes, or until fork tender then strain the potatoes reserving the cooking water.
  3. Place the cooked potatoes, butter, 1 cup reserved potato cooking water, and the cheese blend from the Homemade Organic Copycat Kraft Fresh Take Rosemary and Garlic recipe into a medium mixing bowl; Mash until well combined and smooth, adding additional potato water if necessary.

To Make the Beef Stew:

  1. Preheat the oven to 375° Fahrenheit.
  2. Meanwhile, start defrosting the meat mix:  Pour 1/4 cup water into a deep saucepan with lid; Add the frozen meat mix, carrots and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces.  Add the garlic (if using); Cover and simmer for an additional 5 minutes.
  3. Add the flour, salt, parsley, rosemary, thyme, ground peppercorns and sage to the beef mixture and stir until well combined.
  4. Add the peas, green beans, beef stock and vegetable stock, stir until thoroughly combined; Bring to a boil, then reduce to a simmer and cook until thickened and bubbly.

To assemble the casserole:

  1. Place the beef stew mixture in the bottom of an 8″ x 8″ casserole dish.
  2. Carefully top the stew mixture with the potato mixture.
  3. Sprinkle the breadcrumb and seasoning blend from the Homemade Organic Copycat Fresh Take Rosemary and Garlic recipe on top of the casserole.
  4. Bake at 375° Fahrenheit for 35 minutes, or until the casserole is bubbly around the edges and the breadcrumbs are a light golden brown.
  5. Enjoy!



Homemade Organic Copycat Kraft Fresh Take Twice Baked Potatoes

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat oven to 400° Fahrenheit.
  2. Take 1/4 cup of breadcrumb mixture and set aside in a small bowl; Combine the remainder of the breadcrumb mixture and cheese mixture in a medium bowl and set aside.
  3. Rinse potatoes thoroughly in cold water.
  4. Place the potatoes directly onto the oven rack.
  5. Bake potatoes at 400° Fahrenheit for 1 hour; Remove from oven and set temperature to 375° Fahrenheit.
  6. Carefully cut the potatoes in half while trying not to rip the skin.
  7. Scoop the insides of the potato out and place it into a medium mixing bowl.
  8. Place the butter, milk, sour cream and Fresh Take mixture (not the saved breadcrumbs, leave those to the side for now) into a large mixing bowl and stir well to thoroughly combine.
  9. Carefully scoop the mashed potato mixture back into the formed shells.
  10. Top with remaining breadcrumb mixture.
  11. Bake for 20 minutes, or until heated through.
  12. Enjoy!