Cottage Pie Or Shepherd's Pie
Ingredients
- 2 lbs ground beef
- 1 tsp kosher salt
- 0.5 tsp freshly ground peppercorn
- 1 small yellow onion, chopped
- 2 stalks celery, chopped
- 1 carrot, chopped
- 3 cloves garlic, minced
- 0.25 cup unbleached all-purpose flour
- 2.5 cups beef broth
- 2 tbsp tomato paste
- 1 beef bouillon cube
- 2 tbsp Worcestershire sauce
- 1 tsp thyme
- 0.5 tsp rosemary
- 2 bay leaves
- 1 cup baby corn (canned or frozen)
- 1 cup peas (canned or frozen)
- 2.5 lbs potatoes (Russet or Yukon Gold)
- 0.25 cup sour cream
- 0.5 cup milk
- 4 tbsp butter
- Kosher salt to taste
- 0.5 cup freshly grated Parmesan
- 0.5 cup shredded cheddar cheese (topping)
Steps
- Preheat oven to 375°F.
- Boil potatoes covered until fork tender (12-15 min). Drain and steam briefly.
- Mash potatoes lightly; add butter, sour cream, milk, Parmesan, salt and pepper. Set aside.
- Brown ground beef in a 12-inch oven-safe skillet; drain excess grease.
- Sauté onion, celery, carrots for 5-8 minutes; add garlic and flour (1 minute).
- Add broth, bouillon, tomato paste, Worcestershire, herbs, and bay leaves; simmer 5 minutes.
- Remove bay leaves; stir in peas, corn, and cooked meat.
- Top meat mixture with mashed potatoes; sprinkle cheddar cheese.
- Bake 30 minutes until golden and bubbling. Cool 15 minutes before serving.