Cottage Pie

Name: Cottage Pie
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 herbes de Provence; 1 teaspoon ground nutmeg; 1 1/2 cups frozen peas

9 ingredients

4 steps

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 herbes de Provence
1 teaspoon ground nutmeg
1 1/2 cups frozen peas

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep-dish pie plate.
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.
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.
4

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