Classic Cottage Pie

• 1 pound ground lamb or beef
• 2 medium carrots, finely chopped
• 1 medium onion, finely chopped
• 2 tablespoons all-purpose flour
• 2 tablespoons minced fresh parsley
• 1 tablespoon Italian seasoning
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 cups reduced-sodium beef broth
• 2 tablespoons dry red wine or additional reduced-sodium beef broth
• 1 tablespoon tomato paste
• 1 teaspoon brown sugar
• 1/2 cup frozen peas
• 4 medium potatoes, peeled and cubed
• 1/2 cup 2% milk
• 1/4 cup butter, cubed
• 3/4 cup shredded cheddar cheese, divided
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. In a large skillet, cook lamb, carrots and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in flour, parsley, Italian seasoning, salt and pepper until blended. Gradually add broth and wine; stir in tomato paste and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Stir in peas.
2. Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender.
3. Preheat oven to 400u0b0. Transfer meat mixture into a greased 9-in. deep-dish pie plate. Drain potatoes; mash with milk and butter. Stir in 1/2 cup cheese, salt and pepper. Spread over meat mixture; sprinkle with remaining cheese.
4. Place pie plate on a foil-lined
5. (plate will be full). Bake 20-25 minutes or until the top is golden brown.

ground lamb, carrots, onion, flour, parsley, italian seasoning, salt, pepper, beef broth, red wine, tomato paste, brown sugar, frozen peas, potatoes, milk, butter, cheddar cheese, salt, pepper

Taken from www.tasteofhome.com/recipes/classic-cottage-pie/ (may not work)