Cottage Pie is a rustic savory pie with roots in Great Britain extending back to the 1700's. Minced or ground beef combined with hearty vegetables cooked to form a creamy gravy, baked topped with mashed potatoes and cheese.
In a large skillet, heat 1 tablespoon of the olive oil over medium high heat. Add the ground beef and cook just until the pink color has disappeared. Remove from the skillet and set aside.
Add the ground beef and cook just until the pink color has disappeared. Remove from the skillet and set aside.
Add the beef back to the skillet and stir to fully combine.
Add the wine and vinegar. Bring to a low boil, then lower the heat to medium.
Add the beef stock, soy sauce/tamari, bay leaf and thyme. Bring to a sturdy simmer and allow to cook for 45 minutes until the liquid is absorbed. NOTE: The mixture should have formed a gravy with the ground meat and vegetables making the mixture somewhat creamy.
When done, discard the water from the pan.
Put the potatoes through a ricer back into the warm cooking pan.
Add the milk and butter and stir to combine into creamy mashed potatoes. Salt and pepper to taste.
Stir the frozen peas into the beef mixture and discard the bay leaf.
Spoon into a 2 1/2 or 3 quart baking dish.
Top with the mashed potatoes and sprinkle the grated cheese on top.
Bake for 20 minutes until heated through.
Recipe adapted from BBC Good Food
This recipe is typically cooked in a baking dish or pan. I used a 2.5 quart volume 8-inch by 11-inch by 2.5 high deep dish casserole so it would be brimming to the top. A 3 quart casserole or baking dish would give it a bit more room.