Classic Cottage Pie

Directions

1. For the filling, heat 2 tbsp vegetable oil in a large saucepan over medium-high heat. Add ground beef. Allow excess liquid to bubble away; stir and cook until meat is well browned and crispy, about 8 to 10 minutes. Drain excess fat using a colander and set ground beef aside. Deglaze pot with red wine, scraping up browned bits, and allow to reduce slightly.

2. In a separate large pan, heat remaining 2 Tbsp vegetable oil and butter over medium-high heat. Add onion, carrots and celery; cook until golden, about 5 to 7 minutes. Add garlic, stir briefly, and add tomato paste. Brown tomato paste slightly and sprinkle in flour. Cook out (see recipe introduction) for 1 to 2 minutes. Add the reduced red wine from deglazing beef, scraping up crispy brown bits from bottom of pan. Add beef stock, rosemary, thyme, and bay leaf.

3. Return browned meat to saucepan. Simmer, covered, for 20 to 25 minutes. Remove lid and continue cooking for another 10 minutes; liquid will reduce and thicken. Remove rosemary, thyme, and bay leaf. Season well with salt and pepper. Set aside until ready to assemble pie.

4. Put quartered potatoes and crushed garlic in a medium pot. Fill pot with cold water just to cover potatoes; season cooking water well with salt (it should taste like the sea) and bring to a boil. Boil over medium-high heat until potatoes are tender but not overdone, about 15 to 20 minutes. Strain potatoes; allow to dry out slightly in colander before returning to pot. Add whipping cream, butter, pepper, Parmesan, and more salt if necessary. Roughly mash with fork or potato masher.

5. To assemble the cottage pie, preheat oven to 400°F. Spoon filling into the bottom of a 10-inch round casserole dish.

6. Top with mashed potatoes. Grate Parmesan on top and dot surface evenly with butter. Season with salt and pepper and sprinkle breadcrumbs overtop. Bake on middle rack until top is golden and filling is warmed through, about 20 to 25 minutes. Let stand for a few minutes before serving.