Cottage Pie (or Shepherd's Pie)

Yield: 8

1 hr 15 min

Ground beef and sausage braised with vegetables in a rich gravy, topped with creamy mashed potatoes and melted cheese.

prepPreheat oven to 375°F / 190°C
1.1 kg Russet potatoes	Boil potatoes until fork tender, 12–15 min	Drain, steam 2–3 min, mash with butter, sour cream, milk, parmesan, salt & pepper	Spoon mashed potatoes over meat mixture, top with cheddar	Bake 375°F / 190°C, 30 min until golden & bubbling	Cool 15 min before serving
60 g butter
60 ml sour cream
120 ml milk
50 g freshly grated parmesan cheese
450 g lean ground beef	Brown beef & sausage over medium heat, drain grease, remove to plate
450 g ground sausage
1 small yellow onion, chopped	Sauté onion, celery & carrots 5–8 min until tender
2 ribs celery, chopped
1-2 carrots, chopped (about 150 g)
30 g all-purpose flour	Add flour, toss to combine, cook 1 min
600 ml low-sodium beef broth	Add broth, bouillon, tomato paste, Worcestershire, thyme, rosemary & bay leaves, stir
1 cube beef bouillon
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried thyme)
1 teaspoon fresh rosemary, chopped (or 1/4 teaspoon dried rosemary)
2 bay leaves
3 cloves garlic, minced	Simmer 5 min, remove bay leaves, stir in garlic, peas, corn & cooked meat
75 g frozen peas
75 g frozen corn
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
salt and pepper, to taste
55 g shredded cheddar cheese

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