CQs Royal Cottage Pie

• 2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup heavy cream, warmed
• 4 ounces sharp Cheddar cheese, grated (1 cup)
• Salt and freshly ground black pepper
• 2 pounds ground beef
• 1 medium onion, finely chopped
• 1 medium carrot, peeled and diced
• 1/2 teaspoon salt
• 2 medium garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 tablespoon tomato paste
• 2 cups beef broth (see page 201)
• 4 teaspoons Worcestershire sauce
• 1 1/2 teaspoons finely chopped fresh thyme
• 1 (15-ounce) can whole kernel corn, drained
• 1 cup frozen peas

1. Preheat the oven to 400F.
2. For the topping, put the potatoes in a large saucepan, cover with water, and bring to a boil over high heat.
3. Reduce the heat to low and simmer until the potatoes are tender and a fork inserted into the center meets little resistance, 15 to 20 minutes.
4. Drain the potatoes and return them to the saucepan set over low heat.
5. Mash the potatoes thoroughly with a potato masher.
6. Fold in the butter until melted, then stir in the warm cream and cheese.
7. Season with salt and pepper to taste.
8. Cover the pan and set aside.
9. For the filling, season the beef with salt and pepper.
10. Cook the beef in a 10-inch ovenproof skillet set over medium heat, breaking up any lumps with the back of a spoon, until it is browned thoroughly, about 10 minutes.
11. Drain the beef, discarding all but 1 tablespoon of the rendered fat, and set aside.
12. Heat the 1 tablespoon of reserved beef fat in the same skillet set over medium heat until shimmering.
13. Add the onion, carrot, and salt, and cook until the vegetables are soft, 5 to 7 minutes.
14. Stir in the garlic and cook until fragrant, about 30 seconds.
15. Stir in the flour and tomato paste and cook, stirring constantly, until the flour is cooked, about 1 minute.
16. Slowly stir in the broth, Worcestershire sauce, and thyme, scraping up the browned bits on the bottom of the pan.
17. Bring the mixture to a simmer, reduce the heat to medium low, and cook until the sauce has thickened, 3 to 5 minutes.
18. Remove the pan from the heat, stir in the reserved cooked beef, the corn, and peas, and season to taste with salt and pepper.
19. Pour the filling into a 9 x 13-inch casserole dish, smoothing it into an even layer.
20. Dollop the potato topping evenly over the filling, then spread it into an even layer.
21. Bake for 30 minutes or until warmed through.
22. Adding warmed cream, versus cold, to the potatoes will keep them from becoming gummy.
23. Sandy learned this great tip while working at Jeffreys, a restaurant in Austin, and ever since, shes had a much improved relationship with mashed potatoes.

russet potatoes, unsalted butter, heavy cream, cheddar cheese, salt, ground beef, onion, carrot, salt, garlic, allpurpose, tomato paste, beef broth, worcestershire sauce, thyme, whole kernel corn, frozen peas

Taken from www.epicurious.com/recipes/food/views/cq-s-royal-cottage-pie-378231 (may not work)