English Cottage Pie with Peas

Ingredients

• 2 lb russet or Yukon Gold potatoes, peeled and cubed
• 3 tbsp butter, divided
• 1/2 cup milk, warmed
• 1 lb ground beef
• 1 onion, diced
• 2 carrots, diced
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tbsp all-purpose flour
• 1 1/2 cups beef broth
• 1 tsp Worcestershire sauce
• 1 cup frozen peas
• Kosher salt and black pepper

Steps

1. Heat oven to 425°F. Boil potatoes in salted water until tender, then drain and mash with 2 tablespoons butter and milk.
2. Brown beef in a skillet until no pink remains and it reaches 160°F; drain excess fat if needed.
3. Add onion and carrots and cook until softened. Stir in garlic, tomato paste and flour for 1 minute.
4. Whisk in broth and Worcestershire; simmer until thick, then stir in peas and season.
5. Transfer filling to a baking dish, spread mashed potatoes over it and rough up the surface with a fork. Dot with remaining butter.
6. Bake until bubbling and golden at the edges, 20 minutes. Rest 10 minutes before serving.

Allergen note: Contains dairy and wheat. Worcestershire sauce may contain fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.