Classic Cottage Pie

Ingredients

• For the Mashed Potatoes:
• 2 pounds baking potatoes (peeled and quartered)
• 6 tablespoons milk
• 4 ounces butter (cubed)
• Salt to taste
• Freshly ground black pepper to taste
• For the Beef Filling:
• 1/2 tablespoon lard (or drippings)
• 1 cup chopped onion
• 1 cup chopped carrot
• 1 clove garlic (minced)
• 2 cups ground beef
• 2 cups beef stock (divided)
• 2 tablespoons flat-leaf parsley (finely chopped)
• Optional: 1 cup chopped white mushrooms
• Salt to taste
• Freshly ground pepper to taste
• 1 tablespoon all-purpose flour
• 1 tablespoon butter
• For Topping the Pie:
• 1/2 cup shredded cheese (cheddar, Colby, Gruyere, or Swiss)
• Steps to Make It
• Gather the ingredients.
• Make the Mashed Potatoes
• Put the potatoes in a pan and cover with boiling water. Place over high heat and boil gently until soft, about 15 minutes. Drain the potatoes.
• Add the milk and butter to the pan. Heat over medium-low heat until the butter melts.
• Add the potatoes back to the pan and mash. Season with salt and pepper to taste and set aside.
• Make the Beef Filling
• Melt the lard or drippings in a large, deep ovenproof skillet or Dutch oven. Add the onion and carrot and sauté for 5 minutes.
• Add the garlic and cook for another minute, making sure not to let it burn.
• Add the ground beef and roughly a 1/4 of the beef stock. Cook, stirring constantly until all of the meat is browned.
• Add the remaining stock, the parsley, mushrooms (if using), and salt and pepper to taste. Cover with a tight-fitting lid and cook for 15 minutes.
• Heat the oven to 375 F/190 C/Gas Mark 5. In a small bowl, mash the flour into the butter to form a paste. 
• Add some of the paste in small pieces to the ground meat mixture, stirring until all of the flour has dissolved.
• Repeat until all of the paste is used up. The sauce should thicken slightly.
• Assemble and Bake the Pie
• Cover the filling with the reserved mashed potatoes.
• Fluff up the potatoes with a fork and then sprinkle with the grated cheese.
• Bake for 30 to 35 minutes or until the surface is crisp and browned.
• Serve immediately and enjoy.