Cottage Pie

Cottage Pie

2 Tbsp olive oil
1 onion, finely chopped
1 1/2 lbs lean ground beef
Salt & Pepper to taste
1 tsp dried thyme
1 Tbsp Worcestershire sauce
1 Tbsp beef base
1/3 cup all purpose flour
2 cups water
2 lbs peeled and cubed red potatoes
Salt to taste
1/2 stick butter
1/4 cup heavy cream
1 cup grated sharp Cheddar cheese

In a large skillet, heat the oil.  Add the chopped onions and crumble in the ground beef.  Season lightly with salt and pepper and brown the meat, stirring often.  Stir in the thyme, Worcestershire sauce, beef base, flour and water and reduce heat to low. Simmer the meat for about 30 minutes until the sauce has thickened.

Meanwhile, place the potatoes and salt in a pot and cover with cold water.  Bring to a boil and cook until the potatoes are tender when pricked with a fork (about 20 minutes).  Drain off the water and return the potatoes in the pot to the heat for a couple of minutes to dry them.  Mash the potatoes and stir in the butter and cream.  Set aside.

Using a large slotted spoon, transfer the beef to a large earthenware casserole dish.  You want to use the slotted spoon to lift just the beef, leaving any of the remaining sauce in the skillet. Spoon the mashed potatoes over the beef to cover it completely, then use a fork to fluff the potatoes into little ridges.  Or, if you're fancy, you can pipe the potatoes using a large star tip.

Sprinkle the grated Cheddar over the potatoes and the bake in a preheated 350^F oven for 20-30 minutes or until the potatoes are golden brown and the cheese is melted.

Quite good!