cottage pie

By barbell

Ingredients

• 3 tbsp unsalted butter-melted
• 2 tbsp tomato paste
• 1 lb ground beef
• 2 tsp fresh thyme leaves
• 1 cup porter-dark - beer
• 2 tbsp flour
• 3/4 cup peas
• 1 large-3/4 lb- russett potato
• 1 large yellow onion- deiced medium
• 2 large carrots, cuts into 3/4 inch pieces
• coarse salt
• freshly ground pepper

Details

Servings 6

Preparation

Step 1

preheat oven ot 400. in a large skillet, heat 1 tbsp butter over medium high heat. add the onion and carrots and cook, stirring often, 5 minutes. season with salt and pepper adn stir in tomato paste. add the meat and cook, breaking up with wooden spoon. until almost cooked through,3 minutes. add the thyme and beer and bring to a boil. cook, stirring frequentlyuntil slightly reduced, 2 minutes. sprinkle flour over mixture and stir to combine. add 1 cup water and cook until mixture thickens, about 2 minutes. stir in the peas and season with salt and pepper.
transfer mixture to a 2 qt baking dish. top with potatoes overlapping slices. season potatoes with salt pepper and drizzle with 2 tbsp butter. bake until the potatoes are browned around the edges and tender when peirced with a knife, 4- to 45 minutes. let cool 10 minutes before serving.