Cottage Pie

Mashed potato topping:

• •2.5 lbs (1200g) russet potatoes
• •1/2 cup (115g) butter
• •1/2 cup (120ml) milk
• •1/3 cup (85g) heavy cream
• •1/2 cup (75g) parmigiano
• •Salt and pepper to taste

Meat filling:

• •1.5 lbs (680g) ground beef or lamb
• •6 ounces finely chopped or ground bacon
• •3 trumpet mushrooms (or 6 button mushrooms), diced
• •1 medium yellow onion, diced
• •1 large carrot, diced
• •1 rib celery, diced
• •4 cloves garlic, thinly sliced
• •2 tbsp (30g) tomato paste
• •2 tbsp Worcestershire sauce
• •1 tbsp (6g) fresh rosemary, chopped
• •1 tbsp (5g) fresh thyme, minced
• •1/2 cup red wine
• •1 cup beef stock
• •1 cup (140g) frozen peas
• •1/2 cup (75g) cheese, grated

Mashed potato topping:

1. Peel and quarter russet potatoes; boil in salted water until easily pierced, about 7-10 minutes.

2. Heat butter and milk in a small pot until butter melts; mash potatoes, then stir in heavy cream and parmigiano. Season to taste.

Meat filling:

1. If using whole beef/lamb and bacon, grind together; otherwise start with ground meat.

2. Sear meat in a hot pan without oil until browned on both sides, then break up and cook until no longer pink. Remove and set aside.

3. Melt butter in the same pan; add mushrooms and cook until lightly browned, then add onion, celery, carrot, and garlic. Season with salt and pepper.

4. Stir in tomato paste and cook 2 minutes until caramelized.

5. Deglaze with red wine, then add Worcestershire sauce and reduce until liquid is nearly gone.

6. Return beef to pan, add beef stock, rosemary, and thyme; simmer until thickened, then stir in frozen peas.

Assembly:

1. Transfer filling into a casserole dish, pressing it flat and spreading evenly.

2. Top filling with mashed potatoes, spreading to cover completely; sprinkle with parmigiano and grated cheese.

3. Bake in a 375°F preheated oven for 20 minutes until golden. Let rest 20 minutes before serving.