Mains

Cottage Pie with Shallots and Sherry

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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About This Recipe

Yield:	serves 4
Active time:	25 minutes
Total time:	1 hour 10 minutes
Special equipment:	8- by 11-inch pyrex dish
This recipe appears in:	British Bites: Cottage Pie with Sherry and Shallots
Rated:

1 1/2 pounds russet potatoes (about 3 large) peeled and cut into rough 1-inch cubes
1/2 cup milk
3 tablespoons butter
Kosher salt
3 medium shallots, finely chopped (about 3/4 cup)
2 bay leaves
2 teaspoons picked fresh thyme leaves
2 ribs celery, finely chopped (about 1 cup)
2 medium carrots, finely chopped (about 1 cup)
1 tablespoon tomato poaste
1/2 cup sherry
2 pounds ground beef
1 cup low sodium homemade or store-bought chicken or beef broth
Freshly ground black pepper
1 cup frozen peas, thawed

1

Adjust oven rack to middle position and preheat to 375°F. Cover potatoes with cold water and bring to a simmer; cook until potatoes are soft, about 10 minutes. Drain potatoes and place back in the pot. Add milk and butter and mash with a potato masher. Season to taste with salt and reserve.
2

Melt butter in a large stainless steel skillet over medium high heat. Add shallots, bay leaves, and thyme, and cook, stirring, until shallots begin to soften, about 5 minutes. Add celery and carrots and continue to cook, stirring, until carrots begin to soften, about 4 minutes longer.
3

Add tomato paste and cook, stirring, until vegetables are evenly coated with paste, then add sherry and cook until sherry is reduced by half, about 6 minutes. Add beef and mix with a wooden spoon until vegetables and meat are evenly incorporated and beef has begun to brown, about 5 minutes. Add broth and bring to a simmer, stirring often to break up the meat. Simmer meat mixture until liquid has thickened and reduced by half and meat has cooked through, about 20 minutes.
4

Transfer meat mixture to bottom of 8- by 11-inch baking dish. Spread peas over meat mixture, then spread mashed potatoes over top of peas and meat. Smooth potatoes and decorate with the tines of a fork. Bake until top of potatoes begins to brown, about 35 minutes. Let rest 5 minutes, then serve.