FOR THE FILLING:

1 tablespoon olive oil

1 pound ground beef

1 tablespoon butter

1 yellow onion, diced

4 garlic cloves, minced

1 teaspoon dried rosemary

½ teaspoon dried thyme

1 teaspoon dried parsley

2 tablespoons Worcestershire sauce

2 tablespoons all-purpose flour

6 oz can tomato paste

1 – 1 ½ cup beef broth

1 package frozen mixed peas and carrots

1 package frozen corn

Salt and pepper

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FOR THE MASHED POTATO TOPPING:

6-8 Yukon gold potatoes (peeled or unpeeled, your preference)

1 Russet potato (optional)

1 stick butter

½ cup milk or half and half, warmed

Salt and pepper

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FOR THE FILLING:

1. Preheat oven to 375° F (190° C).
2. In a large skillet over medium heat, heat a tablespoon of olive oil.
3. Add the ground beef and cook until browned, seasoning with a dash of salt and pepper.
4. Drain the excess fat and set the meat aside.
5. Melt a tablespoon of butter in the same pan used for the meat over medium heat and add the onions and garlic.
6. Sauté until they become soft and fragrant, seasoning with salt and pepper as they cook down.
7. Once the onions and garlic are soft, add the beef back to the pan, mix together, and then evenly sprinkle the flour across the mixture. Stir until combined and allow to cook for about 1 minute.
8. Add beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, and parsley.
9. Bring the mixture to a soft boil and then reduce heat to medium-low.
10. Stir in frozen vegetables and season with salt and pepper to your preference.
11. Let the mixture simmer until the sauce thickens, about 15-20 minutes. 

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FOR THE MASHED POTATO TOPPING:

1. Fill a pot with cold, salted water.
2. Add potatoes and bring to a boil.
3. Cook until fork tender (about 15 minutes) and then drain well.
4. Return the potatoes to the pot and mash until smooth.
5. Add butter and milk a little at a time, stirring consistently until the potatoes are smooth and fluffy and are as buttery and creamy as you want them to be!
6. Season with salt and pepper to taste. 

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FOR COTTAGE PIE ASSEMBLY:

1. Begin by spreading the meat and vegetable filling evenly on the bottom of an oven-proof dish, using a dish of your choice.
2. Spoon the mashed potatoes carefully over the filling to form a smooth, even layer.
3. Bake in the oven until the top is crispy and golden, which usually takes around 30 minutes. If desired, put it under the broiler for a few minutes to achieve extra color.
4. Once baked, let the dish cool for 10-15 minutes before serving. 

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Recipe Notes:

• To keep this Cottage Pie from becoming soupy, it’s best to use lean ground beef and drain the excess fat and liquid after browning it.
• Start with 1 cup of beef broth and add more if you need it. Again, you don’t want the filling to be watery.
• For the potatoes, I like to include one unskinned russet in my mashed potato mixture. This provides a delightful textural contrast and enhances the overall flavor, which is a technique I use whenever I make mashed potatoes!
• Also regarding the potato topping, the butter and milk measurements are just a starting point! You can use more or less, it just depends on how buttery you want them and what consistency you’re after.
• In almost every recipe I share, I do not offer measurements for salt and pepper when used for seasoning. Each person’s palate is different, which is why I usually say, “season to taste.”