Cottage Pie Recipe

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   Step 1: Prep potatoes

   Rinse the russet potatoes and cut into chunks. Place in a large pot and cover with cold water. Add 1 teaspoon salt and bring to a boil over high heat. Cook until potatoes are tender, about 15-20 minutes.

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   Step 2: Mash potatoes

   Drain potatoes and return to pot. Add 2 tablespoons butter, 0.25 cup milk, and a pinch of salt. Mash until smooth and creamy. Keep warm.

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   Step 3: Sauté vegetables

   Meanwhile, in a large skillet, melt 2 tablespoons unsalted butter. Add chopped onion and carrot; sauté until softened and translucent, 5-7 minutes.

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   Step 4: Add garlic

   Add minced garlic; cook 30 seconds until fragrant.

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   Step 5: Brown the beef

   Add ground beef to the skillet; cook until browned and broken into small pieces, 6-8 minutes. Drain any excess fat if necessary.

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   Step 6: Flavor the base

   Stir in 2 tablespoons tomato paste; cook 1-2 minutes to deepen the flavor.

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   Step 7: Make the gravy

   Sprinkle in 2 tablespoons all-purpose flour; cook 1 minute. Gradually whisk in 1 cup pale ale beer and 1 cup beef broth; simmer until the mixture thickens to a gravy about 4-5 minutes.

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   Step 8: Add peas and season

   Stir in 1 cup frozen peas. Season with 1 teaspoon salt and 0.5 teaspoon black pepper, adjusting to taste.

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   Step 9: Assemble

   Spread the meat gravy in a baking dish. Top evenly with the mashed potatoes prepared earlier, smoothing with a spatula.

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    Step 10: Bake and finish

    Bake in a 400F (200C) oven for 20-25 minutes, until the top is golden and the filling is bubbly. Sprinkle with chopped parsley before serving.