cottage pie

Ingredients

• Servings: 1
• 4 large yukon gold potatoes, quartered
• 6 tablespoons butter, divided
• 1 clove garlic, minced
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 tablespoon herbes de provence
• 1 teaspoon ground nutmeg
• 1 1/2 cups frozen peas

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9 inch deep-dish pie plate.
• place potatoes into a pot; cover with salted water, and bring to a boil over high heat. reduce heat to medium-low, cover; simmer until tender, about 20 minutes. drain; mash with 2 tablespoons of the butter and the garlic. season to taste with salt and pepper; set aside.
• meanwhile, heat the olive oil in a skillet over medium heat. add ground beef, herbes de provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes. spread the beef evenly in the prepared pie plate. cover evenly with the peas; spread the mashed potatoes over the peas. dot the casserole with the remaining butter.
• bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.