Classic Cottage Pie

1.Preheat your oven to 400°F (200°C).

2.Place the peeled and chopped potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.

3.While the potatoes cook, heat olive oil in a large skillet over medium heat. Add the chopped onion and diced carrots, sautéing until softened, about 5-7 minutes.

4.Add the minced garlic and cook for another 1 minute until fragrant.

5.Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and no longer pink, about 8-10 minutes. Drain excess fat if necessary.

6.Stir in the tomato paste, beef broth, Worcestershire sauce, dried thyme, and dried rosemary. Season with salt and pepper to taste. Reduce heat to low and simmer the mixture until the sauce thickens slightly, about 10 minutes.

7.Drain the cooked potatoes and return them to the pot. Add butter and milk, then mash until smooth and creamy. Season with salt and pepper to taste.

8.Transfer the beef mixture into a baking dish, spreading it out evenly. Spoon the mashed potatoes over the top, spreading gently to cover the filling completely. Use a fork to create a textured pattern on the surface to help it brown evenly.

9.If desired, sprinkle grated cheddar cheese over the mashed potatoes for an extra golden crust.

10.Place the baking dish in the preheated oven and bake for 20 minutes, or until the top is golden brown and the filling is bubbling around the edges.

11.Remove from the oven and let the cottage pie rest for 5 minutes before serving.