Cottage Pie

Ingredients

1 ½ lbs. russet potatoes

1 tablespoon butter, plus 2 tablespoons cold butter cut into pea sized pieces (divided)

1/3 cup milk

Salt and pepper

1 lb. grass fed, ground beef, browned and cooked through

1 tablespoon butter

1 medium yellow onion, chopped

1 medium carrot, peeled and chopped

½ cup celery, chopped

1 cup frozen peas

4 oz. Cremini mushrooms, sliced

1 tablespoon flour

1 teaspoon dried fresh thyme

1 tablespoon fresh rosemary, chopped

¾ cup beef stock

Salt and pepper

Directions

Preheat oven to 400 degrees.

Boil potatoes until soft. Drain, mash with a fork along with milk and 1 tablespoon butter. Stir until fluffy. Set aside.

Add 1 tablespoon butter to a skillet over medium high heat. Add in onion and cook until translucent. Then, add in carrot, celery, mushrooms, and peas and cook until vegetables soften.

Stir in flour, thyme, and rosemary. Cook 2 to 3 minutes stirring, until vegetables are coated with flour and flour begins to brown.

Add beef broth, bring to a boil, then simmer for 5 minutes.

Pour into an 8x8” pan, spread evenly along the bottom.

Drop mashed potatoes on the top, gently spreading to cover.

Sprinkle with cold butter.

Bake for 30 to 35 minutes, until top begins to brown.