This Cottage Pie is a great way to prepare dinner early in the morning to be cooked and enjoyed later for dinner. This is Gordon Ramsay's recipe, except I added corn.
Olive Oil (2 Tbsp)
1.5 lbs. Ground Beef
1 Large Carrot, grated
1 Large Onion, diced
1/2 pound frozen peas
4 cloves Minced Garlic
Worcestershire Sauce, several big splashes
Small can Tomato Paste
Red Wine, couple of glugs
Chicken Stock mixed with a Cup of hot water
2 Large Golden Potatoes, peeled and quartered
3.5 Tbsp Butter
1/4 Cup Parmesan Cheese
Boil some water, throw some salt and your potatoes in, and boil for 20 minutes. When soft, strain the water off. Put potatoes back into the pan and mash the potatoes with their ingredients from above and keep warm.
Pour Olive Oil into a hot, cast iron skillet pan and add meat. Stir meat until still slightly pink. Remove meat from skillet and drain. Now add a little oil to the pan and saute onions.
Once they are soft, add in garlic. Add in your Rosemary, Thyme and Garlic and then stir some more. Return the meat back to the skillet.
Add in the Carrots, Corn, Onions, Frozen Peas, Paste, Worcestershire Sauce, Wine and then stir a little longer to sweat off the wine and everything comes together. Give a taste and see if you need to add anything more.
Scoop your meat mixture into a larger cast iron skillet or into a deep casserole or other oven safe dish and then spoon the mash over the top. Spread the mash over the top of the mix with the bottom of the spoon and then sprinkle a generous portion of Parmesan cheese over the top.
Bake in the oven at 400 degrees for 25 to 25 minutes to brown the potatoes and set the pie. Enjoy!!