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Cottage Pie

Servings: 4 to 6

Ingredients

  • 1 stalk celery
  • 1 onion
  • 1 clove garlic
  • 4 medium potatoes
  • 4 tablespoons butter
  • 1/2 cup milk, or as needed
  • 1 1/4 cups frozen peas/carrots mix
  • 1 pound ground beef
  • 1 (8-ounce) can tomato sauce
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1/4 cup grated cheese (Parmesan or cheddar)

Instructions

  1. Chop the celery and onion. Mince the garlic. Set aside.
  2. Cut the potatoes (peeled or not, your choice) into 1/8-inch-thick slices. Boil over high heat until potatoes are tender, 10 to 15 minutes. Drain potatoes in a colander and return to pot; mash with masher. Add butter and slowly mix in milk to desired consistency. Set aside.
  3. Place the chopped celery and frozen vegetable mix in a large saucepan and add 1 inch of water. Bring to a boil, cover and steam for about 5 minutes, or until vegetables are tender. Drain and set aside.
  4. Meanwhile, crumble the ground beef into a large skillet set over medium heat. Add onion and garlic, cook until beef is no longer pink. Drain off fat. Stir in the vegetables and tomato sauce. Season with salt, pepper and thyme. Transfer mixture to a greased 8- by 8-inch baking dish.
  5. Spread mashed potatoes over the top and sprinkle with cheese.
  6. Bake for 25 minutes in a 350-degree oven, until the top is browned and casserole is heated through.