Top Crusted Cottage Pie

• servings: SERVES 8
• active time: ACTIVE TIME: 40 MINUTES
• total time: TOTAL TIME: 2 HOURS

Ingredients

3 tablespoons olive oil

1½ pounds ground beef

1½ teaspoons kosher salt, plus more for seasoning

¾ teaspoon freshly ground black pepper, plus more for seasoning

1 small onion, finely diced

1 celery stalk, finely diced

1 medium carrot, diced

3 garlic cloves, minced

¼ teaspoon cayenne pepper

¼ cup tomato paste

3 tablespoons flour

2 cups low-sodium beef broth

2 teaspoons low-sodium soy sauce

1 teaspoon fish sauce

½ cup frozen peas

1 cup chopped fresh cilantro

1 jumbo or 2 medium russet potatoes (1¼ pounds total)

3 tablespoons unsalted butter

3 tablespoons whole milk

1 (½ a 14-ounce package) refrigerated rollout pie crust (I swear by Pillsbury)

Cooking spray, oil, or butter, for greasing

1 egg, lightly beaten

Directions

Heat a 9- or 10-inch skillet over medium-high heat. Add 1 tablespoon of the olive oil and the ground beef and cook, adding ½ teaspoon salt and ¼ teaspoon pepper and using a wooden spoon to break up the meat, until it is browned through and no longer pink, 5 minutes. Once done, transfer the meat and any juices to a medium bowl.

Add the remaining 2 tablespoons olive oil to the skillet, then add the onion, celery, and carrot and cook, stirring often, until the vegetables soften and the onion is translucent, 6 to 7 minutes. Add the garlic, ½ teaspoon salt, 1 teaspoon pepper, and the cayenne and cook, stirring, 1 to 2 minutes. Add the tomato paste and cook, stirring, 1 minute.

3 Return the meat and any juices to the skillet and stir to combine with the seasonings. Add 2 tablespoons of the flour and cook, stirring, until absorbed into the meat, 1 minute. Add the broth, soy sauce, and fish sauce. Simmer over low heat, stirring occasionally, until the liquid thickens, 30 minutes. Remove the meat mixture from the heat and stir in the peas and the cilantro; let cool for 20 minutes.

While the meat is cooking, wrap the potato (individually, if using 2 smaller potatoes) in damp kitchen or paper towels, trying to make sure they are somewhat sealed (you can rest them in the microwave where they're folded to hold them down). Microwave on high until the potatoes can easily be squeezed and feel cooked through, 14 minutes for 1 jumbo or 10 minutes for 2 medium. Use an oven mitt to remove from the microwave, let cool for 5 minutes, slit open, then scoop the flesh into a bowl; discard the peels. Add the butter and milk, and mash with a fork until smoothish. Add the remaining ½ teaspoon salt and ¼ teaspoon pepper.

Preheat the oven to 400°F. Remove the pie dough from the fridge to warm to room temperature for 10 minutes.

Spray the bottom and sides of a deep-dish pie plate with cooking spray or grease it with some oil or butter, then spread the potato mixture in an even layer across the bottom of the pie plate. Top with the meat mixture, spreading it evenly.

7 Sprinkle the remaining tablespoon flour on a clean work surface and roll out the pie dough, rolling from the center out to form a 12-inch round. Arrange the pie dough on top of the pie, then fold the edges under to form a ½-inch-thick border and press it into the sides of the pie plate. Crimp the edges with a fork. Use a paring knife to cut a ½-inch hole in the center of the pie. Whisk the egg with a pinch of salt and brush the pie all over with the

beaten egg. Arrange the pie plate on a baking sheet to catch any

drips and bake until the crust is

deep golden and you can see the

filling bubbling up from inside, 30 to 35 minutes.

Remove the pie from the

oven, let it rest 10 minutes, then

cut into wedges and serve hot

or warm.