4cupmashed potatoes (or about 1.5 lbs of potoatoes)I alwasy make leftover mashed potatoes with this recipe in mind
½cupshredded cheddar cheeseoptional
Instructions
First saute your onions in your olive oil for 3-4 minutes, then add garlic, celery and carrots. Saute for another 3-4 minutes. I push my onion mixture to one side of the pan, then add ground beef to other side and brown. *If you don't have leftover mashed potatoes, start them at this point.
Once the meat is almost cooked through, sprinkle salt, pepper, paprika and flour. Cook for 2 minutes, stirring often. Then stir in the tomato paste, stirring the entire time and cook til it smells roasted (about 1 minute). Pour in the red wine ( or beef broth if you prefer) scratching any browned bits from the bottom. (also known as deglazing)Then stir in your broth, herbs, squash and zucchini and simmer 4 - 5 minutes.Then transfer you meat mixture to a 7x11 baking dish, and let cool.Preheat oven to 400°F Top your cooled meat mixture with your mashed potatoes, trying not to mix the two, and then sprinkle with cheese.Bake for 25 minutes or until bubbly and golden brown on top.Take out of oven and let rest 5 minutes before serving.Enjoy ~ Jeanne
Notes:
Letting the mix mixture cool down, to wait to add the potatoes, isn't a crucial step. I often just add the potatoes on top of the bubbling hot mixture and spread it as carefully as I can. I don't mind if the two mix together, but the instructions are the proper way to make cottage pie.You can also start the onions and meat in a cast iron skillet, then just add the potatoes on top and stick the cast iron in the oven. It then becomes a one dish meal!!