Cottage Pie

Ingredients

• 1/2 cup carrots diced
• 1 cup onions chopped
• 2 tablespoons Olive oil
• 1 clove Garlic minced
• 1/2 pound Ground beef extra lean
• 2 teaspoons Italian seasoning
• 8 ounce jar of mushrooms
• 1/4 cup All purpose flour
• 1/4 cup red wine
• 1 1/2 cups Beef broth
• 1 tablespoon Tomato paste
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon Kosher Salt
• 1/8 teaspoon Black pepper
• 1/2 cup Frozen corn
• 1/2 cup Frozen Peas
• 3 pounds Yukon Gold potatoes
• 1/2 cup Buttermilk
• 1/2 cup Butter
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon Black pepper
• 1/2 cup herb garlic cheese

Instructions

1. 1. Preheat oven to 375 degrees F.
2. 2. Saute the carrots and onion for 3-4 minutes in olive oil in a large skillet; add garlic and cook for 1 minute.
3. 3. Add the beef and cook over media-high heat until beef is browned, stirring to crumble.
4. 4. Stir in Italian seasoning and cook over medium-high heat for 1 minute.
5. 5. Add mushrooms; cook 2 minutes. Stir in flour. Gradually add wine and beef broth, stirring constantly.
6. 6. Add tomato paste, Worcestershire sauce, salt, and pepper and cook 2 minutes or until thickened.
7. 7. Remove from heat and stir in corn and peas. Spoon mixture into a 2 1/2 quart casserole coated with cooking spray.
8. 8. Cover with foil and bake 30 minutes.
9. For the Mashed Potatoes:
10. 1. Cook potatoes until tender and drain. Add milk, buttermilk, salt and pepper and beat at medium speed of a mixer just until mixed. Fold in herb garlic cheese.
11. 2. Spread on top of meat mixture and put back in the oven and broil for about 5 minutes or until lightly brown.