Cottage Pie

• 1 lb ground beef (whatever fat content you want, i used 93% lean)
• 2-3 tablespoons concentrated tube tomato paste
• 2 cups beef or vegetable broth
• 2 large carrots minced
• 1 regular yellow onion minced
• 2-3 stalks celery minced
• 2 tbsp garlic minced
• cornstarch or flour to thicken (few tbsp)
• 3 "shakes" worcestershire sauce
• salt and pepper to taste
• 2 tbsp butter
• 3 large russett potatoes
• milk (1/4 cup, but may need more or less to get consistency you want)
• butter/salt/pepper to taste

1. For meat mixture:
2. Use large flat pan with sides. Med heat.
3. Melt butter.
4. Add onions and saute 5 min.
5. Add garlic and beef. Cook til no longer pink.
6. Add celery, carrots, tomato paste, broth, worcestershire salt and pepper and simmer for 10 minutes.
7. Add flour/cornstarch a little at a time to thicken (you can also add peas in at this point if you wanted- frozen. You could add any frozen veggies really, and i've done different things and all have seemed to work).
8. Turn off heat and let sit 15 minutes to cool.
9. For potatoes:
10. Peel potatoes, large cube, and boil in water under tender.
11. Drain, mash with milk, butter, salt, pepper to desired consistency.
12. Combine:
13. Meat on bottom, potatoes spread on top. Freeze at this point if you want. They just need to heat up in oven (350 or 375 is fine) and brown top at end.

ground beef, tomato, beef, carrots, regular yellow onion, celery, garlic, cornstarch, worcestershire sauce, salt, butter, potatoes, milk, butter

Taken from www.epicurious.com/recipes/member/views/cottage-pie-52524441 (may not work)