All the nostalgic flavors of traditional cottage pie brought together in a rich, red wine tomato sauce that tastes like it has been simmering for hours and the creamiest mashed potatoes.
0 Preheat the oven to 350℉.
4 Make the mashed potatoes: Add the potatoes and 1 teaspoon of salt to a large pot, then fill the pot up with water to cover an inch over the potatoes, and place on the stovetop over medium-high heat. Let the potatoes come to a low boil, then cook for 15 minutes, until they can easily be pierced with a fork. Strain the excess water from the potatoes, return to the pot, and mash the potatoes with a potato masher. Stir in the cream, butter, and pepper. Taste for salt and add additional, if needed. If you want to make your mashed potatoes in the Instant Pot, find our Instant Pot mashed potatoes recipe.
3 While the potatoes cook, in a 3½ quart dutch oven or stove-friendly casserole dish, brown your ground beef over medium heat. You can also use a skillet and transfer to a round casserole dish if you don’t have one that is stove-friendly. Drain any excess grease.
2 Stir in the tomato paste, wine, broth, salt, and spices. Bring to a boil and pull off the heat, then stir in the peas and carrots.
7 Spread the mashed potatoes evenly over the top of the beef mixture.
1 Bake for 30 minutes, until the top is slightly browned and the pie is fully warmed through.
6 Remove from the oven and garnish with chopped, fresh parsley.
5 Serve and enjoy!
