Cottage Pie Recipe (with Video)

For the beef and vegetable mixture
1. In a large pot over medium heat add 2 tablespoons oil.
2. Once the oil has warmed up add onion and carrots.
3. Cook for 3-4 minutes until soft.
4. Now add 3 cloves of minced garlic and cook until fragrant.
5. Add 2 pounds of ground beef and cook through.
6. Once the beef is done add 3 tablespoons of tomato paste, 2 tablespoons Worcestershire sauce, and some fresh thyme.
7. Cook for around 1 minute and then add half a cup red wine and allow the alcohol to cook off for an additional minute.
8. Add 1.5 cups of beef stock.
9. Cut the heat to low and let simmer for 10-15 minutes.
10. In the last couple of minutes add your frozen peas, salt, and pepper to taste and then add to an oven safe dish.
For the mashed potatoes
1. Boil 6 medium sized russet potatoes until tender and run through a potato ricer.
2. Add 3 tablespoons butter and heavy cream around 2 tablespoons at a time until you get a thick but smooth texture.
3. Add 1/4 cup Parmigiano-reggiano and 2 egg yolks.
4. Salt to taste.
For the final assembly
1. Now either lay on or pipe your potatoes onto your mince and add more Parmigiano-reggiano on the top.
2. Place in an oven at 375°F for around 20 minutes.