Cottage Pie

Beef

  • 1 tablespoon olive oil

  • 1 teaspoon black pepper

  • 1 pound ground beef (or lamb)

  • 1 large onion, finely diced

  • 3 - 4 large carrots, finely diced

  • 1 cup frozen peas

  • 3 - 4 sprigs fresh thyme, finely chopped

  • 2 tablespoons flour

  • 1 tablespoon butter

  • 1 cup red wine

  • 2 tablespoons tomato paste

  • 2 tablespoons Worcestershire sauce

  • ¾ cup chicken stock

  • 1 recipe mashed potatoes (approx 6 cups fresh or leftover)

  • 1 egg, beaten

  • grated partmesan cheese (optional)

Preheat oven to 400°F.
Heat olive oil in a large pot or Dutch oven. Saute carrots until starting to get tender. Add onions and saute for a minute or two, then add meat. Season with black pepper and thyme, cook until browned, then drain fat. Add butter and peas. Sprinkle with flour and stir through. Add tomato paste, wine, and Worcestershire sauce. Let this reduce slightly, then add chicken stock. Allow to reduce down until you have a thick, meaty gravy. Season to taste an remove from heat.
Grease an oven-proof dish (9x13, or oval baker) with butter and add the meat filling. Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese, if using.
Bake for about 20 minutes, or until potato is nice and browned on top. Serve as is, or with crusty (sheepherders) bread.
For beef pot pie: top with refrigerated pie crust or crescent roll dough and bake according to directions.
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