Cottage Pie with Aged Cheddar Mashed Potatoes by Heresyourbite

Ingredients

• 900g (2 lb) yukon gold potatoes
• 450g (1 lb) ground beef
• 150g (1.5 cup) aged cheddar, grated
• 1 medium yellow onion, finely chopped
• 2 medium carrots, finely diced
• 2 stalks celery, finely diced
• 3 cloves garlic, minced
• 150g (1 cup) frozen peas
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 120ml (1/2 cup) dry red wine
• 350ml (1.5 cup) beef broth
• 4 tbsp unsalted butter
• 120ml (1/2 cup) whole milk
• 1 tbsp worcestershire sauce
• 1 tsp dijon mustard
• 1 tbsp fresh thyme, chopped
• 1 bay leaf
• 1/2 tsp red pepper flakes
• 2 tbsp olive oil

Instructions

1. Score potatoes width-wise, place in a large pot, cover with cold water, add salt, and boil until fork-tender, about 20 minutes.
2. Sauté onion, carrots, and celery in olive oil over medium heat until soft and golden, about 8-10 minutes.
3. Push vegetables to the side, add ground beef, and sear undisturbed for 3 minutes to develop a crust before breaking up.
4. Stir in tomato paste and cook for 2 minutes, then add garlic, red pepper flakes, and bay leaf.
5. Stir in flour, cook for 1 minute, then deglaze with red wine, scraping the pan bottom.
6. Add beef broth, Worcestershire sauce, Dijon, and thyme; simmer for 10 minutes until thickened, then stir in milk and peas.
7. Peel and mash the cooked potatoes, then fold in warm milk, butter, and most of the cheddar until smooth.
8. Spread beef filling into a baking dish, top with mashed potatoes, and create peaks with a fork.
9. Sprinkle remaining cheddar and dot with butter, then bake at 200°C (400°F) for 20-25 minutes until golden and bubbling.