COTTAGE PIE FOR 2

Cottage Pie is the American cousin to the U.K. Shepherd’s Pie. The difference? Cottage Pie uses ground beef while Shepherd’s Pie uses ground lamb. They are very similar otherwise. Though you will find many variations. An iconic pub favorite.

I call this Cottage Pie for 2 but really it could feed 4 light eaters. One method that I would change with this recipe is the use of a piping bag to really fancy up the mashed potatoes. It certainly doesn’t change the taste. I have the vegetables listed as minced but I leave the carrots 1/4 inch dice. Also, I like to place the onions, celery, and garlic in a small food processor and. Pulse until minced.

Ingredients:

• 2 tbsp Olive oil

• 1 medium garlic clove, minced

• 1/2 cup onions, minced

• 1/2 cup celery, minced

• 1/2 cup carrots, 1/4 inch dice

• 1 tbsp flour

• 1 tbsp tomato paste

• 1/4 cup dry red wine

• 1 tbsp Worcestershire

• 1 cup chicken or beef stock

• 1 tsp fresh chopped thyme leaves

• 1/4 tsp Kosher salt

• 1/4 tsp black pepper

• 1/4 cup frozen peas

• Chopped parsley

For the mashed potatoes:

• 1 1/4 pounds Yukon Gold potataoes, about 3 small

• 2-3 tbsp unsalted butter

• 1/2 cup half and half

• Kosher salt and black pepper

Directions:

• Heat the olive oil in a medium saucepan over medium heat. Add the onions, celery, and garlic and cook, stirring, for about 4-5 minutes until just softened. Season with salt and pepper.

• Crumble in the ground beef and cook until not pink any longer.

• Add the flour and cook about 1 minute. Add the tomato paste and stir to combine for about 1 minute.

• Add the wine, Worcestershire, stock, thyme, salt, and pepper. Bring to a simmer then turn down the heat and cook for 25 minutes, stirring occasionally. It should reduce the liquid until almost gone. Taste and reseason if necessary.

• Place the mixture in a small baking dish then place in refrigerator to cool a little.

For the potatoes:

• Peel the potatoes then slice in quarters. Place in a medium saucepan and cover with cold water. Generously add salt to the water. Bring to a boil, lower the heat, and simmer for about 12 minutes until the potatoes are fork tender. Drain them and return to the stove with heat on low for about a minute to get rid of any remaining water.

• Add the butter 1 tbsp at a time and fold into with a spatula. Add the half and half and continue to add the rest of the butter until it is all incorporated. Season with salt and pepper.

• Preheat the oven to 375 degrees.

• Spread the mashed potatoes on top of the meat mixture in the baking dish. Smooth out evenly, then take a fork and make some ridges in the surface of the potatoes.

• Melt 2 tbsp of butter in the microwave. Using a basting brush, coat the top of the potatoes with the butter.

• Bake for about 30 minutes, turning the oven up to 400 the last 10 minutes to brown the top.

• Remove from the oven and let sit for about 10 minutes. Plate and serve with chopped parsley.