Cottage Pie

Cottage Pie is to beef what Shepherd's Pie is to lamb. Get it? This dish is not just a classic, but an EASY and YUMMY go-to that literally everyone loves. Cook it, learn it, repeat it. The French have a version called Hachis Parmentier that is a bit more elevated, but not much. Try that one too.

Ingredients:

1 lb grass-fed ground beef

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup diced carrots

1 cup frozen peas

1 tablespoon tomato paste

1 teaspoon Worcestershire sauce

1 teaspoon ground cumin

1 teaspoon fresh thyme, chopped

Salt and pepper, to taste

4-5 Yukon Gold potatoes, peeled and cubed

5 tablespoons butter

⅓ cup milk

3 tablespoons cream

1/4 cup shredded gruyere cheese

Directions:

1. Cook the potatoes: Boil peeled and cubed potatoes in salted water for 12-15 minutes until fork-tender. Drain, mash with butter, milk, and cream, then mix in gruyere cheese. Season with salt and pepper.

2. Cook the beef filling: While the potatoes cook, sauté onion and garlic in olive oil for 3-4 minutes. Add ground beef and cook until browned, 5-7 minutes. Stir in carrots, peas, tomato paste, Worcestershire sauce, cumin, and thyme. Season with salt and pepper, cooking until the carrots are tender.

3. Assemble the pie: Spread the beef mixture in a baking dish, top with mashed potatoes, and bake at 400°F for 20 minutes until golden.

4. Serve: Let the pie rest for a few minutes before serving hot with a simple salad of butter lettuce and the below vinegrette.

My Simple Vinaigrette:

3 tablespoons olive oil

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

Salt and pepper, to taste

Put it all in a mason jar and shake.