Cottage Pie from Everyday Food Magazine

3 Tablespoons Unsalted Butter – melted


1 Large Yellow Onion – diced medium

2 Large Carrots – cut into 3/4 inch pieces

Coarse Salt and Ground Pepper

2 Tablespoons Tomato Paste

1 Pound Ground Beef or Lamb – I used ground sirloin

2 Teaspoons Fresh Thyme Leaves
1 Cup Dark (Porter) Beer

2 Tablespoons All-Purpose Flour

3/4 Cup Frozen Peas

1 Large Russet Potato – 3/4 lb. thinly sliced – mine was on the giant side, had a lot left over



Directions:

Preheat oven to 400 degrees F. In a large skillet, heat 1 tablespoon butter over medium-high. Add onion and carrots and cook, stirring often, until onion is soft, 5 to 6 minutes. Season with Salt and Pepper.
Next step – stir in the tomato paste. Add the meat and cook, breaking up with a wooden spoon until almost cooked through – about 3-5 minutes. Add thyme.Then add the beer.
Bring to a boil. Cook, stirring frequently, until slightly reduced – 2-4 minutes.


Sprinkle flour over mixture and stir to combine. Add 1 cup water and cook until mixture thickens, about 2-4 minutes. Stir in peas and season with salt and pepper. Transfer mixture to a 2-quart baking dish.
Arrange potatoes in a circular pattern on top of the meat mixture. Season potatoes with salt and pepper and drizzle with 2 tablespoons butter. Note: I will not use that much butter next time – a tablespoon at most.


Place casserole dish into the oven and bake until potatoes are browned around the edges and tender when pierced with a knife. 40-45 minutes.