Cottage Pie

Cottage pie is a traditional dish much like shepherd's pie, but made with ground beef instead of lamb. Traditionally it is made with carrots and celery, but you can vary the vegetables with whatever you have on hand. I like the colorful result with the combination below - all items I had in my freezer - but you could also use celeriac, turnip or rutabaga, cabbage, green beans, peas, whatever. I usually end up making this from scratch, but it's a great way to use leftovers, whether ground meat, cooked veggies, or potatoes. It would be awesome with garlic mashed potatoes (just add roasted garlic when you mash the potatoes).

This makes a generous batch; feel free to halve it.

2 - 2 1/2 lbs potatoes, in chunks (peeled or not as you choose)
1 Tbsp butter (or more to taste)
1/4 cup milk (or more to taste)
Salt and pepper to taste
2 Tbsp olive oil
3-4 cloves garlic, minced
1 large onion, diced
1 medium carrot, peeled and sliced into 1/8-inch rounds
1 cup diced red pepper (frozen is fine)
1 cup diced green pepper (frozen is fine)
1 1/2 cups corn kernels (frozen is fine)
2 lbs ground beef (thawed if necessary)
1 1/2 - 2 tsp dried thyme
1 Tbsp all purpose flour
1 cup beef or veggie stock

Preheat the oven to 400 degrees. Have a 9x13-inch baking pan ready.

Begin by getting the potatoes going: bring them to a boil in a large pot of salted water and cook until tender, 15-20 minutes. When they are done, drain and mash with the butter and milk. Stir in salt and pepper to taste.

While the potatoes cook, heat the olive oil in a very large skillet or Dutch oven. Add the onion and garlic and saute for 3-4 minutes, then add the carrot. Saute an additional 3-4 minutes, then stir in the red pepper, green pepper, and corn. Cook over medium heat until tender. Add the beef and raise the heat. Cook, stirring frequently, until beef is browned and cooked through. Stir in the thyme and add salt and pepper to taste. Sprinkle the flour over the beef and veggie mixture and stir it in, then add the stock. Simmer, stirring periodically, for about 5 more minutes, until the sauce thickens a bit.

Spread the beef mixture evenly into the baking pan. Top with mashed potatoes in an even layer. Bake for about 30 minutes, until mixture is bubbly and potatoes begin to brown.

Serves 6-8.