Cottage Pie

The close cousin to Shepherd's Pie, Cottage Pie uses beef instead of lamb

Author: GalleyPirate

1 tbsp Olive Oil
1 cup Chopped onion
4-5 Button mushrooms, finely chopped (optional)
3 Garlic cloves, minced
2 lbs Ground beef
1 tsp Dried parsley
1 tsp Dried rosemary
1 tsp Dried thyme
3 tbsp Flour
⅔ cup Guinness (or red wine)
1 cup Beef broth (or substitute 1 cup water with ~2 tablespoons Better than Bouillon Beef)
2 tbsp Worcestershire sauce
3 tbsp Tomato paste
12 oz Bag of frozen peas and carrots

Heat up olive oil in a large pan. Add the chopped onion and mushrooms and sauté for 5 minutes until cooked and soft. Add the minced garlic and continue to sauté for an additional minute.
Add the ground beef and cook for 8-10 minutes or until beef is nicely browned. Add the flour, mixing well with the ingredients.
Add the Guinness and beef broth. Stir well until it thickens.
Add the tomato paste, Worcestershire sauce, rosemary, thyme, sea salt and black pepper. Stir well to incorporate fully and let simmer for 2-3 minutes, until liquid is reduced. Then add the frozen peas and carrots and cook further until vegetable soften. Set aside while you prepare the mashed potato topping.

Preheat oven to 400º. Peel, quarter and boil the potatoes until soft. Drain and mash with 1 pressed clove of garlic. Add the butter and let it melt as you mash the potatoes.
Grate Dubliner cheese until you get about a cup. Add the milk, sour cream and cheese. Mash until smooth. Add a beaten egg (optional)
Assemble the pie. In a 9x13 roasting pan, pour in the meat mixture. Then dollop on the mashed potatoes in a nice layer taking care to not mix them. Extend the potatoes to the edges of the dish to help prevent the meat sauce from bubbling up over the top too much.
Bake for about 30 minutes, rotating the dish 15-20 minutes in. If you want to brown the top, light your broiler and brown a bit. Take out of the oven and let it rest for at least 10 minutes before cutting into.