COTTAGE PIE (A.K.A. SHEPHERD'S PIE)

Steps:

• Preparation Instructions
• I like to get the potatoes started first, so place them in a large pot and cover with water, toss in a bit of salt and bring to a boil. Once boiling, reduce to a simmer and cover, cook until soft and easily pierced with a fork.
• While the potatoes are cooking make the filling. In a large skillet or dutch oven, melt the 2 tablespoons of butter.
• Add the onion and carrots and cook until slightly softened.
• Once the carrots are soft add the meat, breaking up into small bits with a spoon or one of those mix and mash things from pampered chef - if you don't have one, buy one, they're amazing. Cook the meat until there is no more pink.
• Add the flour and tomato paste and cook until the paste just starts to brown, then add the broth, beer, soy sauce and thyme.
• Cook until mixture is thick and bubbly, about 15-20 minutes. While this is happening, preheat your oven to 375˚.
• Add in the peas and then pour into your baking dish, a deep dish pie plate work well or a 8″ casserole dish.
• Then place the potatoes into a mixer fitted with the whisk attachment.
• Add the butter and heavy cream and beat on medium high until fairly smooth. These will not be light and fluffy mashed potatoes like you might be used to - for this sort of a dish you want the potatoes to be a bit on the heavy side.
• Once they are smooth scoop the potatoes on top of the meat mixture and smooth with a fork.
• Next brush a little of the beaten egg over the top of the potatoes and pop the pie in the oven, just until hot and bubbly, about 15 minutes.
• Then turn your oven to broil and broil it just for a minute or two to crisp the top.
• You are now ready to serve!