Cottage Pie

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  453g

• Butter

  Unsalted

  2 tbsp or 28g

• Onions

  Raw

  1 large or 150g

• Carrots

  Raw

  2 large or 144g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Thyme

  Spices, dried

  2 tbsp, leaves or 5g

• Beef stock

  Soup, home-prepared

  1 cup or 240g

• Cornstarch

  1 tbsp or 8g

• Peas

  Green, frozen, unprepared

  115g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. Preheat oven to 400°F (200°C) and place a rack in the middle. Melt one tablespoon of butter in a large skillet over medium-high heat. Add onions and carrots, and saute’ - stirring every so often - until onion is soft, about 5 to 6 minutes. Season with salt and pepper, and stir in tomato paste. Add ground beef and cook, breaking up with a wooden spoon, until browned, about 4 minutes. Add thyme and beef stock and bring to a boil. Cook, stirring constantly, until it starts to reduce, about 3 minutes. In a bowl mix arrowroot powder (or cornstarch) with ½ cup of cold water. Add to beef mixture and cook until it thickens, about 2 minutes. Stir in peas and adjust seasoning, if needed. Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices. Melt the remaining tablespoon of butter and drizzle over the potatoes. Bake until the potatoes are browned around the edges, about 40 to 45 minutes. Let cool 10 minutes before serving.

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