Cheesy Cottage Pie

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  2.5 lbs Potato, Russet, Baked, Flesh Only
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  1 tsp 1 Tsp Salt, Divided ($0.05)
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  2 tbsp Butter
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  0.5 cup Whole Milk
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  4 oz Cheddar Cheese
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  2 Garlic(6g)
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  0.5 lbs 80/20 Ground Beef
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  2 tbsp Flour, All-Purpose, White
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  1 cup Low Sodium Beef Broth
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  0.5 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  1 tsp Rosemary, Fresh
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  0.5 tsp Thyme, Dried
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  2 cup Peas And Carrots, Frozen, Mixed
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  1 cup Corn, Sweet, Frozen
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  0.5 tsp 1/2 tsp salt ($0.02)

Instructions

1. 1Peel and chop the russet potatoes into 1-inch cubes, rinse in a colander, then place in a pot covered with water. Bring to a boil over high heat and cook 7–10 minutes until the potatoes are very tender and easily pierced with a fork. Drain and rinse briefly with hot water to remove excess starch.
2. 2While potatoes cook, heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté 5 minutes until the onion is soft and translucent.
3. 3Add the ground beef to the skillet and cook over medium-high heat 6–8 minutes, breaking it apart as it cooks, until no longer pink and browned throughout. Sprinkle the flour over the beef and stir continuously for 2 minutes to coat the bottom of the skillet.
4. 4Pour the beef broth into the skillet and stir to dissolve the flour from the bottom. Bring to a simmer over medium heat and cook 2–3 minutes until the gravy thickens and coats the back of a spoon. Stir in the Worcestershire sauce, fresh rosemary, dried thyme, frozen peas and carrots, and frozen corn. Heat through for 2 minutes, then taste and adjust salt as needed.
5. 5Return the drained potatoes to the pot used for boiling. Add the salted butter and whole milk over low heat, and warm 2–3 minutes until the butter melts. Mash the potatoes until smooth, stir in the sharp cheddar until fully melted, and season to taste.
6. 6Transfer the beef and vegetable mixture to an even layer in the bottom of a 2-quart casserole dish. Divide the cheesy mashed potatoes evenly over the top, spreading smooth to cover the surface completely.
7. 7Bake at 350°F for 30 minutes until the top is heated through. For extra browning, switch to broil and cook 2–3 minutes until golden brown on top.
8. 8Divide the cottage pie evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing, then refrigerate for up to 4 days.