Cottage pie
Ingredients:
1 lbs of minced [ground] beef
1 large onion
2 carrots
1 parsnip
1 table spoon Worcester sauce
2 beef stock cubes
10 medium potatoes
Butter, salt and pepper to taste

Method:
Brown the mince in a big pan [I like cast iron the best], drain and reserve any liquid. Add onions, chopped carrot and parsnip, Worcester sauce, beef cubes and enough water to cover the mince. Add salt and pepper, cook for 30 on low medium heat OR until carrots are cooked and water is reduced.

Meanwhile peel and boil the potatoes, wash, add butter salt and pepper, top the mince in a casserole dish. Place in oven at 180 degrees C [356 degrees F] and cook until potatoes are brown.

Variant: once potatoes are browned add a cup of grated cheese and return to oven until it too is bubbling and starting to turn brown.
Optional add a can or 2 to the mince at the end of simmering before adding the potatoes.

Discussion all of this can be cooked in a cast iron Dutch oven so that you can go from stove top to oven in one dish. You could also use instant potatoes instead of fresh. For the meat you could use whatever you have on hand such as chicken or pork/ham. All of the ingredients can be from your food storage program.

This is my spin on – Basic recipe is from a family friend Julie Beacon in Ireland.

http://www.preparesurvivethrive.us/cast-iron-cookware-p1/

Could also utilize a straw box cooker for this.