Cottage Pie

In the United States many misunderstand the difference between Shepherds Pie and Cottage Pie. I see the mistake in restaurants all the time. It's actually a simple difference....Shepherds Pie is with ground Lamb and cottage pie is ground beef. It's truly that east. Since I was a kid and first tried this dish at a pub in St Helena California, I have always wanted to make it....so....here I went and it turned out fantastic! All told it wasn't that hard and takes about an hour to make.

INGREDIENTS

• 2 tablespoons extra virgin olive oil

• 1 medium onion cut into smaller pieces

• 1 large carrot chopped into small pieces

• 1/2 bag of frozen peas

• 1/2 bag of frozen corn

• 1 clove garlic

• 1 pound of lean minced beef

• 2 tablespoons Worcestershire sauce

• 2 tablespoons ketchup

• 1/2 teaspoon nutmeg

• 1 teaspoon rosemary

• 1 teaspoon celery leaves

• 1 teaspoon of thyme

• 1 teaspoon of garlic salt

• 1 cup of beer...I used Guiness

• salt and freshly ground black pepper

MASHED POTATOES (you may have a little extra)

• 2 lb potatoes peeled and chunked

• 3 tablespoons of butter

• 2 tablespoons of sour cream

• 1/2 cup of milk

INSTRUCTIONS

1. Heat the oil in a large saucepan, add the chopped vegetables and garlic and cook for about 5 minutes, until soft.

2. Add the beef and using a wooden spoon, break up the mince so it's small.

3. Add the ketchup and the Worcestershire sauce, nutmeg, herbs, garlic salt and beer.

4. Let simmer for 15 minutes.

5. Add salt and pepper to taste

6. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender.

7. When the potatoes are cooked, drain and mash with the ingredients. I use a blender.

8. Preheat the oven to 400 degrees F.

9. Spoon the meat mixture into a large pie dish, then top with the mashed potatoes, smoothing the surface.

10. sprinkle Parmesan cheese on top.

11. Bake for 20/25 minutes or until golden.

12. Let rest for about 10 minutes and serve!