Ingredients:

  • 2 lbs Ground Beef (85/15 recommended)
  • 2 Tablespoons Olive Oil
  • 1 large Yellow Onion (finely diced)
  • 2 medium Carrots (finely diced)
  • 2 medium Celery Stalks (finely diced)
  • 3 cloves Garlic (minced)
  • 2 Tablespoons Tomato Purée (Paste)
  • 2 Tablespoons All-Purpose Flour
  • ½ cup Dry Red Wine (Optional)
  • 2 cups Beef Broth (low sodium)
  • 1 Tablespoon Worcestershire Sauce
  • 1 cup Frozen Peas
  • 1 teaspoon Fresh Thyme Leaves (or ½ tsp dried)
  • Salt and Black Pepper to taste
  • 3 lbs Potatoes (Russet or Maris Piper, peeled and quartered)
  • 4 Tablespoons unsalted Butter, cubed
  • ½ cup Whole Milk (warmed)
  • 3 sprigs Fresh Thyme (for infusion)
  • ½ cup Sharp Cheddar Cheese (grated)

Instructions:

  1. Place potatoes in a large pot, cover with cold, salted water, and bring to a rolling boil. While potatoes boil, gently warm the milk and butter in a small saucepan with the 3 fresh thyme sprigs. Let steep off the heat for 10 minutes, then remove the thyme.
  2. Once potatoes are fork-tender (about 15-20 minutes), drain thoroughly and return them to the hot, dry pot. Mash the potatoes until smooth, gradually incorporating the warm thyme-infused milk/butter mixture. Season with salt and white pepper. Set aside.
  3. Heat oil in a large oven-safe skillet over medium-high heat. Brown the ground beef thoroughly, breaking it up with a spoon. Drain off excess fat.
  4. Add onions, carrots, and celery to the skillet. Sauté until softened, about 8 minutes. Stir in minced garlic and tomato purée; cook for 1 minute until fragrant.
  5. Sprinkle the flour over the mixture and stir well for 1 minute. Deglaze by pouring in the red wine (if using), scraping up any browned bits from the bottom, and let it reduce by half.
  6. Stir in beef broth, Worcestershire sauce, and 1 teaspoon of thyme leaves. Bring to a simmer, then reduce heat to low. Cover and cook gently for 20 minutes. Stir in the frozen peas, taste, and adjust seasoning.
  7. Preheat oven to 400°F (200°C). If the filling is too liquid, uncover and simmer briefly until thickened. Transfer the beef mixture to a 2-quart baking dish if not using the oven-safe skillet.
  8. Spoon the mashed potatoes over the top of the filling. Use a fork to create peaks and rough up the surface for texture.
  9. Sprinkle the grated Cheddar evenly over the mash. Bake for 25–30 minutes, or until the filling is bubbling vigorously and the potato topping is deep golden brown.
  10. Allow the Cottage Pie to rest for 10 minutes before serving.