Cottage Pie

Ingredients

• 2 lb russet potatoes, peeled and quartered
• 4 tbsp unsalted butter
• 1/2 cup whole milk
• 1 1/2 tsp kosher salt, divided
• 2 tbsp olive oil
• 1 1/2 lb ground beef
• 1 large onion, diced
• 2 carrots, diced
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 1/2 cups beef stock
• 1 tsp dried thyme
• 1 cup frozen peas
• 1/2 cup grated cheddar cheese

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Place the potatoes in cold salted water, bring them to a steady boil, and cook until completely tender when pierced so the finished mash will remain smooth.
2. Step 2.Drain thoroughly, let steam escape, then mash with butter, warm milk, and half the salt until creamy without overworking the potato starch.
3. Step 3.Heat oil in a wide pan, brown the ground beef thoroughly while breaking it into small pieces, and drain excessive fat only if a large amount collects.
4. Step 4.Add onion and carrots, cook until softened, then stir in garlic and tomato paste and continue cooking until the paste darkens and smells sweet.
5. Step 5.Add Worcestershire sauce, stock, thyme, and remaining salt, then simmer uncovered until the liquid reduces to a rich gravy that supports the topping.
6. Step 6.Fold in the frozen peas, transfer the filling to a baking dish, and allow it to cool briefly so the potato can be spread without sinking.
7. Step 7.Spoon mashed potato over the filling, seal it completely to the dish edges, roughen the top with a fork, and scatter the cheddar evenly.
8. Step 8.Bake at 400°F for about 25 minutes until bubbling and golden, broil briefly if needed, then rest for ten minutes before serving clean portions.