Cottage Pie

Ingredients

• 2 lb (900g) russet potatoes, peeled and quartered
• 6 tablespoons unsalted butter, divided
• 1/3 cup whole milk, warmed
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 carrots, finely diced
• 2 cloves garlic, minced
• 1.5 lb (680g) ground beef
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 cup beef stock
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh thyme leaves
• 1/2 cup frozen peas
• 1/2 cup grated cheddar cheese (optional)

Before you cook

• Peel and quarter the potatoes.
• Finely chop the onion.
• Finely dice the carrots.
• Preheat the oven to 400°F (200°C).

Steps

1. Place the potatoes in a large pot and cover with cold salted water.
2. Bring to a boil and cook until tender, about 15 minutes.
3. Warm the milk in a small saucepan or the microwave.
4. Drain the potatoes and return them to the pot.
5. Mash the potatoes with 4 tablespoons of the butter and the warm milk until smooth.
6. Season the mash with salt and pepper and set aside.
7. Heat the olive oil in a large skillet over medium heat.
8. Add the onion and carrots and cook until softened, about 6 minutes.
9. Stir in the garlic and cook for 1 minute.
10. Add the ground beef and cook, breaking it up with a spoon, until browned, about 8 minutes.
11. Drain any excess fat from the skillet.
12. Stir in the tomato paste and flour and cook for 1 minute.
13. Pour in the beef stock and Worcestershire sauce, stirring to combine.
14. Add the thyme leaves and simmer until the sauce thickens, about 8 minutes.
15. Stir in the frozen peas.
16. Season the beef mixture with salt and pepper to taste.
17. Spread the beef mixture evenly in a 9x13-inch baking dish.
18. Spoon the mashed potato over the beef in even dollops.
19. Spread the potato out to cover the filling completely, sealing the edges.
20. Rough up the surface of the potato with a fork to create peaks.
21. Dot the remaining 2 tablespoons of butter over the top, or sprinkle with cheddar if using.
22. Bake for 25 to 30 minutes, until the top is golden and the filling is bubbling at the edges.
23. Let the pie rest for 10 minutes before serving.