Cottage Pie

• 1 pound russet potatoes, peeled, cut in half
• 5 tablespoons unsalted butter
• 1/2 pound mushrooms, sliced
• 1 pound lean ground beef
• 1 small onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons all purpose flour
• 3/4 cup canned beef gravy
• 1/4 cup chopped fresh parsley
• 1 medium carrot, sliced
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried marjoram

1. Cook potatoes in large saucepan of boiling salted water until tender.
2. Drain.
3. Return potatoes to same saucepan.
4. Add 3 tablespoons butter and mash.
5. Season to taste with salt and pepper.
6. Preheat oven to 350F.
7. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat.
8. Add mushrooms and saute until tender, about 7 minutes.
9. Transfer mushrooms to bowl.
10. Add beef, onion and garlic to same skillet and cook over medium-high heat until beef is brown, breaking up with spoon, about 8 minutes.
11. Add flour and stir 2 minutes.
12. Add mushrooms, gravy, parsley, carrot, Worcestershire and marjoram.
13. Simmer 4 minutes, stirring occasionally.
14. Spoon beef mixture into 8-inch square baking dish.
15. Spoon mashed potatoes over; smooth top.
16. Bake until potatoes are heated through and golden brown, about 25 minutes.
17. Let stand 5 minutes before serving.

potatoes, unsalted butter, mushrooms, ground beef, onion, garlic, flour, beef gravy, parsley, carrot, worcestershire sauce, marjoram

Taken from www.epicurious.com/recipes/food/views/cottage-pie-1757 (may not work)