Grandma Ruth'S Cottage Pie

• 2.5 pounds 90/10 Ground Beef
• 1 Large White Onion
• 1 drops Olive Oil
• 2/3 cup Ketchup
• 1/3 cup Worcester Sauce
• 1/4 cup Barbecue Sauce
• 1 Large Egg
• 1/2 teaspoon Ground Pepper
• 1/2 stick Unsalted Butter
• 1/4 stick Unsalted Butter
• 6 to 8 Russet Potatoes
• 1 Bit of milk
• 1 tablespoon Bread Crumbs
• 1 tablespoon Finely shredded sharp cheddar cheese
• 1 Large corning ware casserole dish
• 1/2 cup Optional shredded carrots
• 1/2 cup Optional 1/4 moon chopped celery, ~4 stalks

1. Brown chopped onions in a drop of oil
2. Add meat and optional carrots and celery, brown meat
3. Drain oil from pan
4. Add bbq, ketchup, Worcester, pepper, salt, other seasonings, simmer for 15 minutes
5. Add egg to bind
6. Boil potatoes, mash with butter and bit of milk
7. Pour meat into dish, scoop potatoes in dollops on top. Even out the potatoes, but leaving a slightly wavy scalloped top to create crisp tips
8. Cover with breadcrumbs, cheese, and thin pads of butter
9. Bake at 350F for 40 minutes until top is crispy
10. Let cool for 5 minutes, serve and enjoy!

ground beef, white onion, olive oil, ketchup, worcester sauce, barbecue sauce, egg, ground pepper, butter, butter, potatoes, milk, bread crumbs, cheddar cheese, corning ware, carrots, celery

Taken from www.epicurious.com/recipes/member/views/grandma-ruths-cottage-pie-5701fc19c43adb540e4698a5 (may not work)