Cottage Pie

Ingredients

• 1 1/2 pounds 85%-lean ground beef
• 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 4 tablespoons unsalted butter
• 1/2 cup whole milk
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, cut into 1/4-inch pieces
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 1 1/2 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 cup frozen peas
• 1 1/2 teaspoons fine sea salt, divided
• 1/2 teaspoon ground black pepper
• 2 quarts water, for the potatoes

Method

1. 1

   Step 1. Allow about 105–125 minutes. Use a 4-quart potato pot, a deep 12-inch skillet, a 3 1/2- to 4-quart baking dish, a rimmed baking sheet and a food thermometer. The 120-minute estimate includes a 10-minute filling stand, 25–30 minutes baking and a 10-minute serving rest. Cook potatoes alongside the filling; drain and mash during its brief stand.

2. 2

   Step 2. Heat the oven to 400°F (205°C). Put potatoes and measured water in the pot. Bring to a boil, then simmer for 15–20 minutes until easily pierced. Drain thoroughly, return to the warm pot and shake over low heat for 1 minute to evaporate surface moisture. Mash with butter, milk and 3/4 teaspoon salt; keep warm.

3. 3

   Step 3. Meanwhile heat oil in the skillet over medium-high heat. Spread beef over the base and leave for 2 minutes, then break it up and cook 6–8 minutes until browned and at 160°F (71°C); mound crumbles to check several places. Spoon off excess fat, leaving about 1 tablespoon. Add onion and carrots and cook 5–6 minutes until beginning to soften.

4. 4

   Step 4. Stir in garlic, flour and tomato paste for 1 minute. Add broth, Worcestershire, thyme, remaining 3/4 teaspoon salt and pepper. Simmer for 10–15 minutes until carrots are tender and the filling holds a spoon trail for 2 seconds, with no broth pooling around the beef. Stir in peas and spread in the baking dish. Let stand 10 minutes so the surface firms slightly.

5. 5

   Step 5. Place small spoonfuls of warm mash over the filling, starting at the edges, then gently join them without pressing down into the beef. Make shallow fork ridges for browning. Leave at least 1/2 inch headroom and set the dish on the baking sheet.

6. 6

   Step 6. Bake for 25–30 minutes, until the edges bubble, the ridges brown lightly and the center of the filling reaches 165°F (74°C). Rest for 10 minutes before serving.