Cottage Pie (beef & Vegetables Under Mashed Potatoes)

• 60 min total
• 30 min hands-on
• Serves 4
• 660 kcal
• 36 g protein

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Ingredients

• 2 lb russet potatoes, peeled, cut into 1½-inch chunks
• 1¼ lb ground beef, 85% lean
• 1 yellow onion, finely diced
• 2 carrots, finely diced
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 tbsp all-purpose flour
• 1½ cups beef broth
• 1 tbsp Worcestershire sauce
• 1 cup frozen peas
• 3 tbsp butter
• ½ cup milk, warm
• salt
• black pepper

Method

1. Put the potatoes in a large pot, cover with cold water by 1 inch and add 1 tbsp salt. Bring to a boil, then simmer until a knife slides in with no resistance, 12–15 minutes.
2. Meanwhile, heat the oven to 400°F (200°C). Heat a 10- to 12-inch ovenproof skillet over medium-high heat. Add the beef and cook, breaking it into small crumbles, until browned with no pink left (160°F / 71°C), 6–7 minutes. Spoon off all but about 1 tbsp of the fat.
3. Add the onion and carrots with a pinch of salt and cook, stirring, until softened, 5–6 minutes. Stir in the tomato paste and thyme for 1 minute, then sprinkle over the flour and stir for 1 minute more.
4. Stir in the broth and Worcestershire sauce, scraping the bottom of the pan, and simmer 5 minutes, until you have a thick gravy. Stir in the peas and season with salt and pepper.
5. Drain the potatoes, return them to the warm pot for 1 minute to steam off excess water, then mash with the butter, milk, ½ tsp salt and a few grinds of pepper until smooth.
6. Spoon the mash over the filling, spreading it right to the edges to seal, and rough up the top with a fork. Bake 20–25 minutes, until bubbling at the edges and golden on the ridges. Rest 5 minutes before serving.

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