Hearty Beef Cottage Pie by Mylifeasamom3

Ingredients

• 1 lb beef roast, cut into small chunks
• 1 tbsp olive oil (evoo)
• 2 large shallots, sliced
• 5 cloves garlic, chopped
• 1 tsp paprika
• 1/2 tsp turmeric
• 1 tsp onion powder
• 1/2 tsp salt (to taste)
• 1/4 tsp black pepper (to taste)
• 5 small carrots, peeled and sliced
• 2 cup beef broth
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 4 tbsp (1/4 cup) unsalted butter
• 1/4 cup worcestershire sauce
• 3 oz tomato paste
• 1 can (15 oz) corn, drained
• 1/2 tsp crushed red pepper flakes (optional)
• 4 cup prepared mashed potatoes
• 1 cup shredded cheddar cheese

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef chunks, sliced shallots, chopped garlic, paprika, turmeric, onion powder, salt, and pepper. Mix well to coat.
2. Cover the pot and reduce heat to low. Simmer for 25 minutes, or until the beef is tender. While the beef simmers, prepare your mashed potatoes.
3. Once beef is tender, add the sliced carrots, beef broth, fresh rosemary, and fresh thyme to the pot. Cover and simmer for 15-20 minutes, or until carrots are soft.
4. When carrots are soft, stir in the butter, Worcestershire sauce, and tomato paste until well combined. Add the drained corn and crushed red pepper flakes (if using), then cook on medium heat for 4 minutes.
5. Transfer the beef mixture to a deep baking dish. Evenly layer the prepared mashed potatoes on top, then sprinkle with shredded cheddar cheese.
6. Bake at 350°F (175°C) for 20 minutes, or until the cheese is melted and bubbly and the filling is heated through. Let cool for a few minutes before serving.