Cottage pie.

Here’s a classic Cottage Pie recipe 🥩🥔 — very similar to Shepherd’s Pie, but traditionally made with ground beef instead of lamb.

---

Cottage Pie

Servings: 4–6
Time: ~1 hour

Ingredients

For the filling

• 1 lb ground beef
• 1 small onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup peas (fresh or frozen)
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme (or 1 tbsp fresh)
• Salt & pepper, to taste
• 1–2 tbsp olive oil

For the mashed potato topping

• 4 cups mashed potatoes (prepared from about 2 lbs potatoes)
• 2 tbsp butter
• ¼ cup milk (optional, for creamier topping)
• Salt & pepper, to taste
• Optional: ½ cup shredded cheddar cheese for topping

---

Instructions

1. Preheat oven
   • Preheat to 400°F (200°C).
2. Cook the filling
   • Heat olive oil in a skillet over medium heat.
   • Sauté onion, garlic, and carrots 3–4 minutes.
   • Add ground beef, season with salt, pepper, and thyme, and cook until browned.
   • Stir in tomato paste, Worcestershire sauce, peas, and beef broth. Simmer 5–10 minutes until thickened slightly.
3. Assemble the pie
   • Spread meat mixture evenly in a greased baking dish.
   • Spread mashed potatoes evenly over the top. Dot with butter and sprinkle cheese if using.
4. Bake
   • Bake 20–25 minutes until the top is golden brown.
5. Serve
   • Let sit 5 minutes before serving.

---

Tips & Variations

• Make ahead: Prepare the filling and mashed potatoes separately; assemble and bake later.
• Vegetables: Add corn, green beans, or mushrooms to the filling.
• Cheesy topping: Mix cheddar into the mashed potatoes for extra flavor.
• Quick stovetop version: Cook the filling and top with mashed potatoes, then broil for 5 minutes to brown the top.

I can also give you a one-pan skillet Cottage Pie that cooks entirely on the stove in about 30 minutes if you want a faster version.

Do you want me to give that version?