Cottage Pie

This recipe is a quick, simple alternative to traditional shepherd’s pie that is sure to be the perfect dish for cold winter days.

Ingredients

• 4 large Yukon Gold potatoes, quartered

• 6 tablespoons butter, divided

• 1 clove garlic, minced

• salt and pepper to taste

• 1 tablespoon olive oil

• 1 pound lean ground beef

• 1 tablespoon herbs de Provence

• 1 teaspoon ground nutmeg

• 1 ½ cups frozen peas

Directions

• Step 1

  Preheat oven to 350 degrees F. Lightly grease a 9 inch deep-dish pie plate.

• Step 2

  Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Drain; mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside.

• Step 3

  Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot the casserole with the remaining butter.

• Step 4

  Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.