You May See Tears Of Joy When You Serve This Stupendous Cottage Pie To Your Family



Potato Topping

1 1/2 pounds potatoes, peeled and cubed (russet recommended)

1/4 cup Borden half-and-half

2 tablespoons Land O’ Lakes unsalted butter

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 large egg yolk

Meat Filling

2 tablespoons canola oil

1 cup chopped onion

2 carrots, peeled and chopped

2 cloves garlic, minced

1 1/2 pounds ground beef

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 tablespoons Gold Medal flour

2 teaspoons tomato paste

1 cup Swanson chicken broth

1 teaspoon Worcestershire sauce

2 teaspoons fresh rosemary, chopped

1 teaspoon fresh thyme, chopped

1/2 cup corn kernels, fresh or frozen

1/2 cup English peas, fresh or frozen


Preheat oven to 400 degrees.

Fill a medium pot with water. Boil potatoes until tender, about 10 minutes (depending on the size of your cubes). Drain when done.

While the potatoes are cooking, heat the oil in a large sauté pan over medium-high. Sauté onions and carrots for about 3 minutes, or until they have some nice color. Add garlic and sauté another 30 seconds or so. Add meat, salt, and pepper and cook for about 3 more minutes, or until cooked through.

Stir in the flour and cook for another minute. Stir in tomato paste, chicken broth, Worcestershire, and herbs. Bring to a boil, cover, lower heat and simmer for 10 minutes, or until sauce is slightly thickened. Adjust seasoning if needed.

While that simmers, mash potatoes with half-and-half, salt and pepper, and egg yolk. Adjust seasoning as needed.

Stir corn and peas into meat mixture. Pour mix into an 11×13” baking dish. Top with mashed potatoes, smoothing flat with a rubber spatula (try to get a nice seal around the edges).

Bake for 25 minutes, or until potatoes start to brown. Allow to rest 15 minutes before serving.

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