Cottage Pie

8 servings | 10 prep minutes | 60 cook minutes

Adapted from Joshua Weissman

Ingredients Link to heading

  • 2.5 pounds russet potatoes
  • 1/2 cup butter
  • 1/2 cup milk
  • 1 cup parmigiano reggiano, grated
  • 1 medium onion, diced
  • 1 large carrot, diced
  • 4 cloves garlic, peeled and diced
  • 1.5 pounds ground beef
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon ground rosemary
  • 1 tablespoon thyme
  • 1 cup beef stock
  • 1 cup frozen peas

Method Link to heading

  1. Peel, rinse, and cut potatoes into ~1 inch cubes.
  2. Place potatoes in a medium sized pot and cover with water.
  3. Add salt and bring to a boid for 7-10 minutes or until easily pierced by a fork.
  4. Drain potatoes and return to pot.
  5. Add butter, milk, and sour cream. Hand mash or whip untl smooth.
  6. While potatoes are cooking, brown the ground beef over medium-high heat in a large saucepan and set aside.
  7. Add vegetables and 1 tablespoon of butter to the same pan and cook over medium heat until soft.
  8. Stir in tomato paste and cook for an additional 3 minutes.
  9. Deglaze with 1/2 cup red wine and bring to a boil.
  10. Mix in spices and Worcestershire sauce, then reduce until all of the liquid is evaporated.
  11. Add beef stock, salt and pepper to taste, and cook for an additional 1-2 minutes.
  12. Stir in frozen peas and return ground beef to the saucepan. Cook just until peas are hot.
  13. Evenly spread filling onto the bottom of a large casserole dish, follow with mashed potatoes, and top with grated cheese.
  14. Bake at 375℉ for 20 minutes.
  15. Allow to rest for at least 20 minutes prior to serving.