COTTAGE PIE

COTTAGE PIE

Ingredients

• 1 pound ground beef
• 1 medium yellow onion, chopped
• 2 medium carrots, peeled and chopped
• 2 celery ribs, chopped
• 2 garlic cloves, chopped
• 3 tablespoons flour
• 2 cups beef broth
• ¼ cup red wine optional
• 2 tablespoons Worcestershire sauce
• 1 tablespoon chopped fresh thyme
• 2 bay leaves
• ¾ cup frozen peas
• Salt and freshly ground black pepper to taste

Dressing

• 2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
• 3 tablespoons butter
• ½ cup warm milk
• ¾ cup grated cheddar cheese
• Salt and freshly ground black pepper to taste
• Chopped fresh thyme

Instructions

In a large skillet over medium-high heat, begin browning the ground beef. When about a third of the way golden brown, add the onion, carrots and celery. Continue cooking until the onions and celery are soft. Reduce heat to medium-low, add garlic and cook, stirring, 1 minute. Sprinkle in
flour and cook while stirring for about 2 minutes.Slowly add the beef broth, red wine if using, Worcestershire sauce, fresh thyme and bay leaves.
Simmer for 15-20 minutes or until thickened. Add the frozen peas and remove the bay leaves. Pour the mixture into the prepared pot and allow to cool. For best results, chill for at least 30 minutes to keep the layers separate.Meanwhile, preheat the oven to 375 degrees, place the diced potatoes in a large pot of cold, lightly salted water and bring the pot to a boil. Cook the potatoes for about 15-20 minutes or until tender. Drain well and add butter and warm milk. Cover and let the butter melt.
Mash the potatoes until they are smooth and lump-free.Add the cheddar cheese and season with salt and pepper. Pour the potatoes over the sausage mixture and distribute evenly. Using the tines of a fork, scrape the surface of the potato to create slightly crispy edges.
Sprinkle the top with chopped fresh thyme and bake for 25-30 minutes or until the top is golden brown and bubbling around the edges. Allow the dish to cool for 5 minutes before serving.

Notes

Use ground beef with a little fat. Fat gives meat flavor and makes it juicy and tasty.
Defrosted and frozen vegetables can also be used instead of fresh vegetables. However, add it after the sauce has thickened.
Yukon Gold and Russet potatoes work well in this recipe. However, it is very important to remove as much moisture as possible from the potatoes after cooking.I like to drain it a few times before adding the butter and warm milk.
You can make this recipe with or without cheddar cheese. It’s delicious both ways.
Don’t forget to remove the bay leaves as they have sharp edges.
For best results, cool the meat mixture before dipping the potatoes in it.This prevents the layers from blending into each other.Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.

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