Cottage Pie

This has been one of my favorite dishes to fix since I was married. It really hits the spot when it's cold outside! The amounts are extremely flexible so feel free to experiment a little.

• 1 tbsp. olive oil
  
• 2 onions, finely chopped
  
• 2 garlic cloves, minced
  
• around 1.5 lbs. ground beef
  
• 2 carrots, finely chopped
  
• 1 tbsp. all-purpose flour
  
• 1 c. beef or chicken stock
  
• 1/2 c. red wine
  
• salt and pepper
  
  
• around 5-7 medium-sized potatoes, peeled
  
• 4 tbsp. butter
  
• milk
  
• salt and pepper

Pre-heat oven to 350 degrees Fahrenheit. Heat the oil in a skillet over medium heat. Add onions and cook until softened but not brown. Add the garlic and stir well. Add the ground beef and cook until browned. (Alternately, you can brown the beef separately and add it in with the onions and garlic once it's cooked, if you want to drain off the fat as I usually do.) Add the carrots and season well with salt and pepper. Stir in the flour, stock, and wine. Season with salt and pepper. Heat until simmering and thickened.

Transfer to baking dish and bake in the oven for 1 hour.

Meanwhile, cut the potatoes into chunks and add them to a pot of boiling water until soft and mashable. Drain well and mash with a potato masher until smooth. Add the butter and enough milk to get the potatoes to the consistency you like (smooth and spreadable, but not overly wet). Season with salt and pepper.

Spoon the ground beef mixture into an oven-proof baking dish and spread the mashed potatoes on top. Increase the oven temperature to 400 degrees Fahrenheit and bake at the top of the oven for 15-20 minutes. Serves 4-6.