- 2 TBSp canola oil
- 1 small onion, diced
- 3 carrots, cleaned & diced
- 2 garlic cloves, minced
- 1 TBSp dried seasoning (I used rosemary)
- S & P
- 1 lb. ground beef
- 1/2 cup peas (frozen, but I used fresh)
- 1 cup beef broth
- 4 russet potatoes, cleaned, skinned, cubed
- 3-4 TBSp butter
- Splash of milk or cream
- 1/4 cup parmesan cheese, grated
- chives, to top
Meanwhile, set the potato pieces in a sauce pan, then add enough water to cover the raw potatoes. Set the saucepan on high; bring to a boil.
When the onions are translucent & the carrots have softened, add the garlic & seasonings. Combine, the veg & seasoning. Add the ground beef. Stir, mix, combine the ground beef with the veg for a couple of minutes. Add the peas here. Pour in the beef broth & allow to simmer until the broth is reduced & the meat is no longer pink. Transfer to a sprayed & prepped baking dish.
Preheat the oven to 350.
Check on the potatoes... When the potatoes are soft enough to slide right off a fork after being prodded, they are ready. Drain them, then add the potatoes back into the sauce pan. Add the butter. Mash the potatoes to the consistency you like, adding the milk. At the end, add the parmesan cheese. Spread the mashed potatoes over the meat & veg mixture in the baking dish. Sprinkle with more parmesan cheese.
Place the cottage pie in the oven for 20-25 minutes until the top is browned. Top with chives if desired. Serve & enjoy!