A comforting and hearty dish featuring a flavorful meat and vegetable filling topped with creamy mashed potatoes.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking and the right texture for your dish.
In a frying pan, cook the ground beef over medium heat until browned. Drain any excess fat.
Browning the beef enhances its flavor and texture.
Add the chopped onion, diced carrots, sliced celery, minced garlic, and nutmeg to the pan. Cook until the vegetables are softened.
Stir frequently to prevent sticking and ensure even cooking.
Pour in the beef broth and bring to a simmer. Sprinkle in the flour and stir until the mixture thickens.
Ensure the flour is well incorporated to avoid lumps.
Transfer the filling to a baking dish and spread it evenly. Sprinkle the peas over the top.
Let the filling cool slightly before adding the topping for better layering.
Boil the potatoes until tender, then mash them with butter and milk until smooth.
For extra creamy potatoes, use a ricer instead of a masher.
Spread the mashed potatoes over the filling in the baking dish. Use a fork to create a textured surface.
The textured surface helps achieve a crispy top when baked.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and the filling is bubbling.
Place the dish on a baking sheet to catch any drips.
Let the pie cool for a few minutes before serving. Enjoy your delicious Cottage Pie!
Cooling slightly allows the filling to set for easier serving.
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