Cold Weather Cottage Pie

Ingredients:

• 1 TBLS vegetable oil
• 1 lb. lean ground beef
• 1 small onion
• 3 cloves of garlic (minced)
• 2 large carrots
• ½ cup sliced mushrooms
• 3 TBLS all-purpose flour
• 1 TBLS Worcestershire
• 2 TBLS tomato paste
• 1 TBLS Silver Spring Stone Ground Mustard
• ¼ cup red table wine
• 1 cup beef broth
• 1 tsp fresh thyme (or ¼ teaspoon dried thyme)
• 1 tsp fresh rosemary (or ¼ teaspoon dried rosemary)
• ½ cup frozen peas
• ½ cup frozen corn
• Salt and pepper to taste

• 2 ½ pounds Yukon gold or russet potatoes
• 4 TBLS butter
• ½ cup sour cream
• ½ cup milk 
• Salt and pepper to taste
• 1 TBLS Silver Spring Non-GMO or Prepared Horseradish
• ½ cup shredded aged white cheddar
• Chives (optional garnish)

Directions:

1. Peel and quarter the potatoes. Add to a large stock pot with water and boil until soft, about 25 minutes. (Filling can be prepared while the potatoes are cooking.)
2. Add 1 TBLS vegetable oil to a large skillet over medium high heat. Add chopped onions and cook until translucent, about 3-4 minutes. Add the garlic, beef, salt and pepper to the skillet. Brown the meat until no pink remains. Add chopped carrots and mushrooms to soften (5-6 minutes) then sprinkle with flour. Cook while stirring one minute more.
3. Add tomato paste, Silver Spring Stone Ground Mustard, beef broth, wine, Worcestershire, and fresh herbs. Cook until slightly thickened. Adjust salt and pepper to taste.
4. Add thawed peas and corn to the mixture and cook until sauce thickens to a gravy consistency, about 2-3 minutes.
5. Mash potatoes and mix in milk, sour cream, butter, Silver Spring Prepared Horseradish, salt and pepper.
6. If not using an oven safe skillet, transfer meat mixture to a 9x13” baking dish. Spread the mashed potatoes evenly over the filling. Sprinkle with shredded cheddar and chopped chives. Bake at 350F for 20 minutes. Broil on high until cheese is golden brown.