Cottage Pie

By DebCooks

A great way to have everything in one dish. Meat, potatoes and veggies. The Worcestershire sauce in it gives it a British twist.

Ingredients

• 2 lbs ground beef
• 2 large carrots, finely chopped
• 2 celery ribs, finely chopped
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 2 T flour
• 1 T minced fresh sage
• 1 T minced fresh thyme
• 2 tsp minced fresh rosemary
• 2 tsp Worcestershire sauce
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 c chicken broth
• 1 c frozen peas
• 2 1/2 c mashed potatoes, warmed
• 1/2 c shredded cheddar cheese, optional

Preparation

Step 1

In a dutch oven, cook the first five ingredients over medium heat until beef is no longer pink and vegetables are tender, drain.
Stir in flour, herbs, Worcestershire sauce, salt and pepper until blended. Add broth and cook and stir for about 2 minutes until broth is absorbed. Stir in peas and heat through. Transfer to a greased 9-inch deep pie plate. Top with mashed potatoes and bake at 400 for 20-25 minutes or until filling is bubbly.