Cottage Pie

Ingredients:

Beef Filling

• 1/2 Cup Finely Chopped Onion

• 1/2 Cup Finely Chopped Carrot

• 1/2 Cup Finely Chopped Celery

• ½ Tbsp Olive Oil

• 1 Pound 80/20 Ground Beef

• 1 Tbsp of AP flour (or more as needed)

• 1 Tbsp Worcestershire Sauce

• 1 Cup Beef Stock

• 2 Cloves Minced Garlic

• Salt and Pepper to Taste

Potato Topping

• 2 Pounds Boiled Russet Potatoes

• ½ Cup butter

• ¼ - ½ Cup Milk

• Salt to Taste

• ½ Cup Shredded Parmesan Cheese
  

Instructions

1. Preheat the oven to 350°F

2. Peel, chop, and boil potatoes until soft.

3. Mash the potatoes and add the butter and milk until the potatoes become a smooth texture. Salt to taste and set aside for later.

4. In a wide oven safe skillet add olive oil, onion, celery, carrots, and minced garlic and cook the vegetables until they begin to soften, and the garlic becomes fragrant (do not burn the garlic).

5. Remove the vegetables and set aside.

6. Brown the ground beef in the skillet, do not remove the fat.

7. When the beef is done cooking add back the vegetables and add flour until no liquid fat remains.

8. Add the beef stock and Worcestershire Sauce. Bring to a boil and reduce the mixture until it a thick consistency.

9. Layer the mashed potatoes over the beef mixture and scatter the shredded Parmesan over the mashed potato layer.

10. Bake for 45 minutes or until the cheese melts and becomes golden brown

    and crispy.