Cottage Pie

 

Some people might think this is Shepherd’s Pie. Nope. Shepherd’s Pie is made with ground lamb (shepherd, not cowboy!!!). I don’t care if restaurants use beef and call it Shepherd’s Pie. If it’s made with beef, it’s Cottage Pie.

• 1 lb potatoes, peeled and chopped
• 1/4 cup milk
• 2 tblsp unsalted butter 
• 3 tbsp olive oil
• 1 lb ground beef
• 2 onions, finely chopped
• 2 garlic cloves, finely chopped
• 3 tblsp cornstarch
• 1/2 cup beef broth
• 4 tblsp Worcestershire sauce
• 2 tblsp tomato paste
• 1/2 cup frozen peas and carrots, thawed

1. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender (about 15 minutes). Drain.
2. Mash well with milk and butter, and season with salt and pepper. 
3. Heat 1 tblsp olive oil in a large saucepan and sauté onion until translucent.
4. Add garlic and sauté for about a minute.
5. Add the beef to the pan and sauté until it is no longer pink.
6. Add thawed frozen peas and carrots and cook for about 15 minutes. Season well.
7. Mix the cornstarch with the beef broth to make a slurry.
8. Add the slurry, Worcestershire sauce, and tomato paste, bring to a simmer, and cook uncovered for 15 minutes. By this time the gravy should be thick and coating the meat.
9. Spoon the meat into an ovenproof casserole dish. Pipe or spoon on the mashed potato to cover.
10. Heat oven to 400 degrees and cook for 25-30 mins, or until the topping is golden.