Cottage Pie

• 1 tbsp butter
• 1 tbsp olive oil, extra virgin
• 1 lb ground beef
• 1 cup onion, chopped
• 2 tbsp garlic, minced
• 1 1/2 tbsp dry rosemary
• 1 tbsp ground cumin
• 4 tsp worcestershire sauce
• 1 tbsp ketchup
• 1 tsp cayenne pepper
• 1/3 cup all-purpose flour
• 1 1/2 cup beef broth
• 1 cup frozen peas
• 1 cup frozen carrots
• 6 medium purple potatoes
• 1 tbsp butter
• 1/3 cup heavy cream
• 1/2 cup pepper jack cheese
• 1/2 cup cheddar cheese
• 1 egg, beaten

1. Preheat oven to 375AF.
2. In a deep sauce pan add in butter and oil on medium heat.
3. Add in the onions, garlic, and beef, and saute for 10 minutes until beef is cooked through.
4. Add in flour and mix; the flour will absorb the extra moisture to create a gravy later.
5. Cook for another 3-4 minutes to cook off the flours raw edge and add in the below seasoning ingredients.
6. Add in broth, cook and stir until sauce has thicken (about 5 minutes).
7. Stir in frozen veggies, and remove from heat.
8. Add meat and veggie filling into a baking dish... Be sure to flatten your meat mixture in the dish.
9. Meanwhile boil your potatoes until fork tender.
10. Then add in butter, heavy cream, cheese, seasoning, & egg yoke.
11. Mash and mix well.
12. Using a large spoon, place dollops of potatoes over your meat filling, then using a fork, gently spread potatoes evenly across the meat filling.
13. Doing it this way will help from pulling the meat up & mixing it into the potato crust.
14. Bake in oven for 30 minutes until the sides have brown.
15. Remove baking dish from oven and let cool for 10-15 minutes before serving.

butter, olive oil, ground beef, onion, garlic, rosemary, ground cumin, worcestershire sauce, ketchup, cayenne pepper, flour, beef broth, frozen peas, frozen carrots, purple potatoes, butter, heavy cream, pepper, cheddar cheese, egg

Taken from cookpad.com/us/recipes/359574-cottage-pie (may not work)