2.5poundsYukon Gold potatoesor Russet - peeled and cut into 1-inch cubes
4tablespoonsunsalted butter(divided)
.33cupheavy creamor more as needed
.25teaspoonground nutmeg
1tablespoonchopped, fresh parsley
1.5cupsgrated white cheddar cheesedivided - optional but worth it
sea saltto taste
Instructions
Beef Filling
Heat olive oil in a large skillet over medium-high heat. Add the onions, carrots, and celery. Cook until they begin to soften, 4 to 5 minutes.
Add the ground beef to the skillet and cook just until no longer pink, breaking it apart with a wooden spoon to separate. The beef will continue to cook in the oven.
Once the meat is browned, tilt the pan to drain the excess fat/liquid that has accumulated in the skillet. I use a large spoon and dump the liquid into a bowl, but you can also pour into a strainer if you prefer.
Stir in the flour, cook while stirring until the flour is golden brown, about 2 minutes. Add the wine to deglaze the pan and use a wooden spoon to scrape any browned bits off the bottom of the skillet.
Stir in the tomato paste, thyme, Worcestershire, beef stock, .25-teaspoon of pepper, and one tablespoon of parsley. Heat, stirring constantly until the mixture stars to thicken, 3 to 4 minutes. Remove from heat and set aside.
Preheat oven to 350°F.
Potato Topping
Place diced potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat and cook until potatoes are for tender, 15 to 20 minutes. Remove from heat and drain.
Place the potatoes in large mixing bowl and mash with butter, half of the cheese, nutmeg, parsley, and ground pepper until a smooth texture.
Add enough cream until you reach desired consistency.
Gently top the beef mixture with the mashed potatoes and spread over the entire surface. Sprinkle with remaining cheese.
Place the skillet on a parchment lined baking sheet to catch any drips while baking, then place in the oven and bake for 30 minutes, or until the top is golden and the gravy is bubbly. Place under the broiler for a minute or two to brown if needed.
Remove from oven and allow to rest for 10 to 15 minutes before serving.
Notes
I used a 12-inch cast iron skillet, but you can also use a 9″ deep-dish pie pan or 9 x 13 baking dish.
Chop the carrots, onion, and celery into small pieces so they cook faster and thoroughly, otherwise you end up with crunchy vegetables.
To prevent the potatoes from sinking into the beef mixture, it is best to make the meat first and allow it to cool before adding the potatoes.
Store leftovers in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Cottage Pie can also be made ahead of time and stored in the refrigerator and baked when needed.
You can also prepare ahead of time and freeze in a freezer-safe container. Thaw in the refrigerator overnight and bake until golden brown.