Cottage Pie

In a large skillet, cook the beef, carrots and onion over medium heat until the meat is no longer pink and the vegetables are tender. Drain any excess grease.

Stir in the flour, parsley, Italian seasoning, salt and pepper until blended. Add the tomato paste and brown sugar. Gradually add the broth and wine, stirring to combine. Bring the mixture to a boil. Reduce the heat, and simmer the meat mixture, uncovered, stirring occasionally, 10 to 15 minutes, until thickened. Stir in the peas. Editor’s Tip: Simmering the meat mixture until it's nice and thick ensures that cottage pie won't turn out watery or runny. If it’s not thick enough for your liking, make a slurry of 1 tablespoon flour mixed with 1 tablespoon water or broth. Add it to the skillet before adding the peas, and simmer until thickened.

Meanwhile, place the potatoes in a large saucepan, and cover them with water. Bring the water to a boil. Reduce the heat, and cook, covered, for 10 to 15 minutes, until tender.

Preheat the oven to 400°F. Transfer the meat mixture to a greased 9-inch deep-dish pie plate. Drain the potatoes. Mash them with the milk and butter. Stir in 1/2 cup cheddar cheese, salt and pepper. Editor’s Tip: The best way to mash potatoes for a very smooth topping is to use a food mill. Or use a handheld potato masher to create a topping with a rustic texture.

Spread the mashed potato topping over the meat mixture. Sprinkle with the remaining cheese. Editor’s Tip: Before you add the cheese, decide whether you want to give the cottage pie a smooth or a rustic look. You can smooth out the mashed potatoes with the back of a spoon for an even finish. Or, to give the topping craggy edges, drag a fork through the potatoes to create peaks and valleys.

Place the pie plate on a foil-lined baking sheet. Bake for 20 to 25 minutes, until the top is golden brown. Editor’s Tip: The pie plate will be very full. Placing it on a foil-lined baking sheet catches any drippings that might overflow as the cottage pie bakes.