Cottage Pie (English)

Cottage pie and shepherd's pie are really the same thing with one difference: The English prefer to make it with minced beef (that's ground beef to us), and the Irish like it with minced lamb. The English call theirs 'cottage pie', and the Irish call theirs 'shepherd's pie'. I've found that the term 'shepherd's pie' lends itself as sort of a generic name for both types, though.

Beef Mixture:
1 Tbsp. butter
1 Tbsp. extra-virgin olive oil
1 small onion, chopped
3 carrots, diced
3 stalks celery, diced
2 cloves garlic, minced
sea salt
black pepper, freshly ground
2 Tbsp. tomato paste
1½ lbs lean ground beef
2 Tbsp. Worcestershire sauce
1 cup beef consommé or beef stock
1½ cups fresh or frozen green peas

Mashed Potatoes:
4 lbs Yukon gold potatoes, peeled and quartered
4 Tbsp. butter
¼ cup heavy cream
1 cup white cheddar cheese, shredded
sea salt
black pepper, freshly ground

Preheat ovent to 400°F (200°C). Lightly butter a 13×9" baking dish.

In a large saucepan add 1 Tbsp. butter and 1 Tbsp. olive oil. Heat on medium until butter is melted. Sauté the onions, garlic, carrots and celery for about 10 minutes or until tender. Season with salt and pepper. Add the tomato paste and mix until blended. Add the ground beef and cook until the meat is no longer pink. Add the Worcestershire sauce and consomme and simmer for another 10 minutes. Add the peas and stir until blended. Simmer on low for 10-15 minutes or until potatoes are done.

In a large saucepan add the potatoes. Cover with water and bring to a boil. Cook uncovered until the potatoes are tender. Drain and return the potatoes to the pot. Add the cream, butter, salt and pepper. Mash until almost smooth. Add the cheese and mash again until blended.

Spread the beef mixture evenly on the bottom of the prepared baking dish. Cover with the mashed potatoes, spreading to seal. Drag a fork across the potatoes to create ridges (peaks) that will brown in the oven.

Bake until the potatoes peaks are browned, about 15-20 minutes.

Makes 6 servings.