Cottage Pie with Sliced Potatoes

For the Filling:

• 1 lb ground beef or lamb (or a mix of both)
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup frozen peas (optional)
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary (optional)
• Salt and pepper, to taste
• 2 tablespoons olive oil

For the Potato Topping:

• 4-5 medium-sized potatoes, peeled and thinly sliced
• 1/4 cup milk
• 3 tablespoons unsalted butter
• Salt and pepper, to taste
• 1/2 cup shredded cheese (optional for added flavor)
  Instructions:
  1. Prepare the Meat Filling:
  • In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and diced carrots, cooking until they soften (about 5-7 minutes).
  • Add the minced garlic and cook for an additional 1-2 minutes, stirring until fragrant.
  • Increase the heat to medium-high, add the ground beef or lamb, and cook until browned, breaking it apart as it cooks (about 5-7 minutes).
  • Stir in the tomato paste, Worcestershire sauce, beef broth, thyme, rosemary (if using), salt, and pepper. Simmer for 10-15 minutes until the mixture thickens slightly. If using, stir in the frozen peas toward the end of cooking.