Rich & Creamy Cottage Pie Recipe

1. Make the filling:

   • Heat the olive oil or butter in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and fragrant.

   • Add the ground beef (or lamb) and cook until browned. Drain excess fat if necessary.

   • Stir in the diced carrots, tomato paste, Worcestershire sauce, and thyme. Cook for a few minutes, allowing the flavors to combine.

   • Pour in the beef broth and red wine (if using). Let the mixture simmer for 15-20 minutes, or until the sauce has thickened and the vegetables are tender.

   • Season with salt and pepper to taste, and stir in the peas in the last few minutes of cooking.

2. Make the mashed potatoes:

   • Peel and chop the potatoes into even chunks. Boil them in salted water for about 15-20 minutes, or until they’re fork-tender.

   • Drain the potatoes and return them to the pot. Mash until smooth, then stir in the butter and heavy cream. Season with salt, pepper, and a pinch of nutmeg for extra flavor.

3. Assemble the pie:

   • Preheat your oven to 375°F (190°C).

   • In a baking dish, spread the beef and vegetable filling evenly. Spoon the mashed potatoes on top, spreading them out with a spatula to cover the filling entirely.

   • Use a fork to create a textured pattern on the top of the potatoes—this helps them brown beautifully in the oven.

4. Bake:

   • Place the pie in the oven and bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling at the edges.

5. Serve:

   • Let the cottage pie cool for about 10 minutes before serving. Pair with a simple green salad or some crusty bread to soak up the delicious gravy!

Tips for Extra Creaminess:

• Add cheese: Stir some grated cheddar into the mashed potatoes for a cheesy twist.

• Double up the butter and cream: If you want an ultra-rich filling, you can mix in a little extra butter and cream into both the potatoes and the beef filling.

• Try half-and-half instead of cream for a lighter, yet still rich, flavor.

How does this sound to you? Would you like any adjustments or a different twist on the recipe?