A classic comfort food dish featuring a savory ground beef and vegetable filling, topped with a creamy and cheesy mashed potato crust, baked until golden brown and bubbly.
1. Boil whole potatoes in a pot of water until fork-tender.
2. Drain the potatoes and allow them to cool slightly before peeling.
3. Place the peeled potatoes in the bowl of a stand mixer.
4. Add butter, heavy cream, salt, pepper, and shredded cheese to the potatoes.
5. Using a paddle attachment, mix on low speed until the potatoes are roughly mashed.
6. Add more heavy cream, two egg yolks, and more pepper. Switch to a whisk attachment and whip until the mixture is smooth and creamy.
7. In a large, oven-safe skillet, heat olive oil over medium-high heat.
8. Add ground beef and cook, breaking it apart, until it is browned. Drain most of the fat if necessary.
9. Add diced onion and shredded carrots to the skillet. Season with salt, pepper, and garlic powder. Cook until the vegetables have softened.
10. Stir in tomato paste and cook for one minute. Sprinkle in flour and stir for another minute
11. Add Worcestershire sauce and frozen peas to the meat mixture.
12. Pour in beef broth and get any brown bits off the bottom. Stir everything together and let it simmer.
13. Spread the meat filling evenly in the bottom of the skillet.
14. Carefully spoon the mashed potato mixture over the meat filling, spreading it to cover the entire surface.
15. Use the tines of a fork to create a textured pattern on top of the potatoes.
16. Sprinkle a generous layer of parmesan cheese over the mashed potatoes.
17. Bake in a preheated 400 degree oven for 30-35 minutes, until the top is golden brown and the filling is bubbling at the edges.
18. Let the cottage pie rest for a few minutes before serving.
