Cottage Pie

Ingredients

• Potatoes (2 pounds, peeled and diced)
• Salt (to taste)
• Pepper (to taste)
• Milk (1/2 cup)
• Butter (4 tablespoons)
• Garlic (3 cloves, minced)
• Tomato paste (2 tablespoons)
• Worcestershire sauce (1 tablespoon)
• Beef broth (1 cup)
• Frozen peas (1 cup)
• Carrots (1 cup, diced)
• Onion (1 medium, diced)
• Ground beef (1 pound)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Boil the diced potatoes in a large pot of salted water until tender, about 15 minutes. Drain and set aside.
3. In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Remove from the skillet and set aside.
4. In the same skillet, add the diced onion, carrots, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
5. Return the cooked ground beef to the skillet. Stir in the tomato paste, Worcestershire sauce, beef broth, frozen peas, salt, and pepper. Let the mixture simmer for 10 minutes, allowing the flavors to meld.
6. Meanwhile, mash the cooked potatoes with butter and milk until smooth and creamy. Season with salt and pepper to taste.
7. Transfer the beef and vegetable mixture to a baking dish, spreading it evenly. Top with the mashed potatoes, smoothing them out with a spatula.
8. Bake for 25-30 minutes, or until the mashed potatoes are golden and the filling is bubbling around the edges.
9. Allow the cottage pie to cool for a few minutes before serving.