Traditional English Cottage Pie

Finely chop the 2 raw garlic cloves as the very first step. Set them aside on the cutting board to rest for 10 minutes before cooking to activate and preserve their health benefits.

Peel the 2 lbs of raw russet potatoes and cut them into 1-inch cubes. Place them in a large pot, cover with cold water, add 1 tsp of salt, and bring to a boil over high heat. Reduce heat to medium and simmer until fork-tender, about 15 minutes.

While the potatoes are boiling, finely mince the 1 medium yellow onion, 2 medium carrots, and 2 stalks of celery so they blend smoothly into the gravy.

Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the 1.25 lbs of raw lean ground beef, breaking it up with a wooden spoon, and cook until fully browned, about 6 to 8 minutes. Drain any excess fat from the skillet.

Add the minced onion, carrots, celery, and the rested chopped garlic to the skillet with the beef. Sauté for 5 minutes over medium heat until the vegetables begin to soften.

Stir in 2 tbsp of tomato paste and cook for 1 minute to caramelize. Pour in 1 cup of low-sodium beef broth, bring to a simmer, then reduce heat to low and cook for 10 minutes until the sauce thickens into a rich gravy. Season with 0.5 tsp of salt and 0.25 tsp of black pepper.

Preheat your oven to 400°F.

Drain the cooked potatoes thoroughly and return them to the warm pot. Add 4 tbsp of unsalted butter, 0.25 cup of whole milk, 0.5 tsp of salt, and 0.25 tsp of black pepper. Mash until smooth, creamy, and fluffy.

Spread the beef and vegetable mixture evenly into an 8x8-inch baking dish. Spoon the mashed potatoes over the beef, spreading gently to cover. Use the tines of a fork to create decorative ridges across the top of the potatoes.

Bake in the preheated oven at 400°F for 20 minutes, or until the potato topping is beautifully golden brown on the ridges and the beef gravy is bubbling up at the edges. Let rest for 5 minutes before serving.