Cottage Pie

Comfort food at its best. Cottage Pie can be prepared in advance and refrigerated until ready to serve. Allow additional time to heat through.

4 to 6 medium-sized red potatoes
2 tablespoons butter
¼ cup milk
Sea salt
Freshly ground black pepper
2 cups beef broth
2 (.87-ounce) packages brown gravy mix
1½ teaspoons Worcestershire sauce
1/3 cup dry red wine
½ teaspoon dried tarragon leaves
½ teaspoon dried thyme leaves
2 pounds ground chuck
1 medium onion, diced
½ cup fresh carrots, diced
1 (8-ounce) can mushroom stems and pieces, drained
2 cups frozen baby peas, thawed
1 cup ketchup
1 cup grated sharp cheddar cheese

Cut potatoes into 2-inch pieces. Place potatoes in a pot of boiling water and cook until tender. Drain and place in a large mixing bowl. Add butter and milk and beat with electric hand mixer until potatoes are mashed. Season with salt and pepper; set aside. In a medium bowl, combine beef broth with gravy mix, Worcestershire sauce, red wine, tarragon, and thyme; set aside. In a Dutch oven, cook ground chuck with onion until meat is browned. Remove and drain on paper towels. Return meat mixture to Dutch oven and add gravy mixture, carrots, mushrooms, peas, and ketchup. Heat through. Season with salt and pepper. Place warm meat mixture in a lightly greased casserole dish. Top with mashed potatoes and bake for 30 minutes in a preheated 350 degree oven. Top with grated cheddar cheese and return to oven for 10 more minutes or until cheese is melted. Serves 8.