Cottage Pie
Directions
- 1Preheat the oven to 350 degrees, then heat an ovenproof 12-inch skillet over medium to cook the ground beef with a pinch of salt for 5 to 7 minutes until just pink, using a slotted spoon to transfer the meat to a bowl while leaving one teaspoon of fat in the pan.
- 2To that same skillet, add the butter, onion, celery, carrot, and a pinch of salt, cooking for 5 minutes before stirring in the garlic and tomato paste for 1 minute, followed by the flour.
- 3Stir in the broth, red wine, peas, Worcestershire sauce, thyme sprigs, bay leaves, and 1 teaspoon each of salt and pepper, simmering for 7 to 10 minutes until thick like gravy, then remove the herbs, fold the beef back in, and set aside.
- 4Boil the potatoes in 4 quarts of salted water for 15 minutes until knife-tender, drain, and mash them inside the saucepan with the milk, 4 tablespoons of butter, and 1/2 cup of Parmesan until just creamy.
- 5Spread the mashed potatoes completely over the beef mixture in the skillet, drizzle with the remaining 1 tablespoon of butter, sprinkle with the remaining 1/4 cup of Parmesan, and bake for 30 minutes until golden and bubbly before letting it stand for 10 minutes to serve.
Ingredients
- 2 lbs ground beef
- salt (optional)
- pepper (optional)
- 2 tbsp butter
- 1 whole yellow onion
- 1/2 cup celery
- 1/2 cup carrot
- 3 whole garlic clove
- 2 tbsp tomato paste
- 1/4 cup all-purpose flour
- 2 cup beef broth
- 1/2 cup dry red wine
- 1/2 cup frozen peas
- 2 tbsp Worcestershire sauce
- 4 whole thyme sprig
- 2 whole dried bay leaf
- 2 1/2 lbs potato
- 1/2 cup whole milk
- 5 tbsp butter
- 3/4 cup Parmesan
Equipment
ovenproof 12-inch skilletslotted spoonsaucepan
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