A traditional cottage pie is made with ground beef and topped with mashed potatoes. We used potato slices, which saves time and looks good, too.
Ingredients
1 tbsp
Butter, unsalted
(for pan)
1 large
Yellow onion
(diced medium)
2 large
Carrots
(cut into 3/4-inch pieces)
1 pinch
Salt and pepper
(Coarse; ground)
2 tbsp
Tomato paste, organic
454 gm
Beef, ground
(ground; or lamb)
2 tsp
Thyme, fresh
(fresh or rosemary)
1 cup
Apple cider
(or dark beer)
2 tbsp
Quinoa flour
(or all purpose)
1 cup
Water
3/4 cup
Frozen green peas
(frozen)
1 potato
Potato
(large russet; (3/4 pound), very thinly sliced)
2 tbsp
Butter, unsalted
(melted)
Instructions
Preheat oven to 400°F (204°C). In a large skillet, heat butter over medium-high. Add onion and carrots and cook, stirring often, until onion is soft, 5 minutes.
Season with salt and pepper and stir in tomato paste. Add meat and cook, breaking up with a wooden spoon, until almost cooked through, 3 minutes.
Add thyme and beer and bring to a boil. Cook, stirring frequently until slightly reduced, 2 minutes.
Sprinkle flour over the mixture and stir to combine. Add water and cook until mixture thickens about 2 minutes. Stir in peas and season with salt and pepper.
Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices. Season potatoes with salt and pepper and drizzle with melted butter. Bake until potatoes is browned around the edges and tender when pierced with a knife, 40 to 45 minutes. Let cool 10 minutes before serving.
