Cottage Pie

Ingredients

• 2 cups leftover mashed potatoes
• 3 tablespoons Canola oil
• 1 onion, chopped
• 1 carrot, peeled and chopped
• 1 pound chuck beef, finely chopped or ground
• 1 tablespoon all-purpose flour
• 1/4 cup beef stock
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Pinch nutmeg
• Salt and pepper
• 1 tablespoon butter

Directions

1. Heat the oven to 400 degrees F. While it comes up to temperature, add the oil to a large skillet set over medium heat. Stir in the chopped onions and carrots, and cook them until they’ve softened, about 15 minutes.
2. Add the beef to the skillet. Continue cooking until it is deeply browned, about 10 to 15 minutes, then drain away any fat that has collected in the pan.
3. Scatter the flour over the beef and vegetables. Cook for 3 minutes, stirring now and then so the flour loses its raw edge.
4. Pour in the stock, then add the thyme, rosemary, and nutmeg. Stir everything together and cook for 3 to 5 minutes, until the mixture has thickened. Season with salt and plenty of pepper.
5. Transfer the meat mixture to a 9-inch square baking dish, spreading it into a level layer. Spoon the mashed potatoes over the top carefully, then smooth them evenly across the filling. Use a fork to rough up the potato surface with little marks and ridges. Dot the top with small pieces of the butter.
6. Bake for 35 minutes. Take the dish out of the oven and let it stand for 5 minutes before serving.