Cottage Pie (Shepherd’s Pie) is a hearty dish loaded with comforting flavors from the top layer of mashed potatoes all the way down to the ground beef and gravy! Makes a big batch that’s perfect for large crowds or leftovers!

Peel and dice the potatoes into small chunks and add to a large pot and cover with water. Bring the water to a boil and reduce it to a simmer. Cook for 15 to 18 min or until a knife can cut through a piece of potato easily. Drain the potatoes and place them back in the pot and mash the potatoes with a potato masher. When most of the potatoes are broken up, add the butter, milk, parmesan cheese, garlic, and pepper. Continue mashing the potatoes until they are smooth.

Sprinkle in the flour and mix until well combined. Add the Worcestershire, balsamic vinegar, steak sauce, tomato paste, and beef broth. Mix together and cook for 4 to 5 min. Add the frozen carrots and peas.

You should store Shepherd’s pie in the refrigerator. Wrap it in foil or plastic wrap to stay fresh for 4 to 5 days.