Cottage Pie is one of my all-time favorites. Delicious, simple, hearty, and satisfying. What more can you ask for? I make some pretty substantial variations in mine, but traditionally this is made with ground beef. (Shepherd’s pie being lamb based.)

Ingredients

• 1 pound ground chicken, turkey, or pork

• 2 medium carrots, finely chopped

• 1 medium onion, finely chopped

• 2 tablespoons all-purpose flour (GF: Cornstarch)

• 2 tablespoons minced fresh parsley

• 1 teaspoon each thyme, rosemary, garlic powder, basil

• 3/4 teaspoon salt

• 1/4 teaspoon pepper

• 1-1/2 cups reduced-sodium beef broth

• 2 tablespoons dry red wine or additional reduced-sodium beef broth

• 1 tablespoon tomato paste

• 1 teaspoon brown sugar

• 1/2 cup frozen peas

Topping:

• 4 medium potatoes, peeled and cubed

• 1/2 cup cashew milk

• 1/4 cup butter, cubed

• 3/4 cup shredded cheddar cheese, divided

• Salt and pepper to taste

Directions

1. Preheat oven to 400°

2. In a large skillet, cook meat, carrots, and onion over medium heat until meat is no longer pink and vegetables are tender; drain.

3. Stir in cornstarch, parsley, herbs, salt and pepper until blended.

4. Gradually add broth and wine; stir in tomato paste and brown sugar.

5. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally.

6. Stir in peas.

7. Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender.

8. Transfer meat mixture into a greased 9-inch deep-dish pie plate.

9. Drain potatoes; mash with milk and butter.

10. Stir in 1/2 cup cheese, salt and pepper. Spread over meat mixture; sprinkle with remaining cheese.

11. Place pie plate on a foil-lined baking sheet (plate will be full). Bake 20-25 minutes or until the top is golden brown.

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This recipe was originally shared on J.T. Ellison’s newsletter.