Cottage/Shepperd's Pie

Yummy. That's all I'm going to say. 📷

Ingredients

1 1/2 lbs ground lamb or beef 2 tbsp. vegetable oil 1 medium onion, finely chopped 1 clove garlic, minced 1 tbsp. all-purpose flour 1 cup chicken stock 2 tbsp. tomato paste 1 carrot, peeled and chopped 2 tsp. salt Freshly ground black pepper 3 large Idaho potatoes, peeled and cut into quarters 4 tbsp. butter 1/2 cup whole milk

Directions

1. Place a baking sheet on the lowest oven rack to catch drips.

2. Preheat oven to 350.

3. In a large skillet brown the meat.

4. Drain the fat and transfer to a plate.

5. Wipe out the skillet with a paper towel

6. Add the oil.

7. Heat the oil and add the onions.

8. Saute the onions over medium heat until they turn golden brown.

9. Add the garlic and sauté a few seconds until fragrant.

10. Return the meat to the skillet, stir to combine.

11. Sprinkle the flour over the meat mixture and stir it in.

12. Slowly pour the chicken stock while stirring.

13. Add the tomato paste, chopped carrots, salt and pepper.

14. Raise the heat and bring to a simmer.

15. Cook until the filling is thick and bubbling and the carrots have softened, about 15 min.

16. Cover the potatoes with water and bring to a boil.

17. Reduce the heat and simmer until the potatoes break apart when pierced with a fork, about 25 minutes.

18. Drain the potatoes and return them to the pot.

19. Add the butter, milk, salt and mash everything together.

20. Pour the meat mixture into a deep 9-inch baking dish.

21. Spoon the mashed potatoes on top.

22. Bake the pie until it is bubbling around the edges and the potato crust turns a deeper yellow, about 45 minutes.