Cottage Pie With Garlic Butter

• Filling
• 1 tbsp olive oil
• 2 garlic cloves, mashed
• 1 small onion, chopped
• 1 lb ground beef
• 1 tsp thyme
• 1/2 cup dry white or red wine
• 1 cup beef stock
• 1 tsp worcester sauce
• 1 tbsp tomato paste
• Roux
• Salt and pepper
• Topping
• 3 lb baking potatoes, unpeeled
• 1 cup whole milk, boiling
• Salt and pepper
• 2 tbsp butter
• 1 tbsp chopped chives
• 1/4 cup grated cheddar cheese
• 1/2 grated dubliner cheese

1. Heat oil in saucepan and add garlic and onion. Fry until slightly brown and soft. Increase heat, add ground beef and thyme and fry until beef changes color. Add wine, half the stock worcestershire sauce and tomato paste. Simmer for 10 minutes.
2. Boil the unpeeled potatoes until soft, then cool and peel them. Add boiling milk and mash while still hot. Season with salt and pepper, add butter and chives.
3. Preheat oven to 350. Bring the rest of the stock to boil and thicken it with roux. Stir into beef. Taste and correct seasoning.
4. Put meat mixture into one large casserole dish. Pipe or spread mashed potatoes on top. Sprinkle with cheeses and bake for 30 minutes until top is golden and slightly crispy. Serve with garlic butter drizzled on top.

filling, olive oil, garlic, onion, ground beef, thyme, dry white, beef stock, worcester sauce, tomato, salt, topping, baking potatoes, milk, salt, butter, chives, cheddar cheese, dubliner cheese

Taken from www.epicurious.com/recipes/member/views/cottage-pie-with-garlic-butter-52087001 (may not work)