Cottage Pie
Serves: 8 Prep time: 20 minutes Cook time: 40 minutes
2 lb russet potatoes peeled and cubed
2 lb ground beef
1 large onion, chopped
1 c mushrooms, sliced
½ T garlic powder
¼ c ketchup
2 T Worcestershire sauce
½ jar mushroom gravy, store bought
½ 10 oz can Light cream of mushroom soup
¾ c frozen corn
¾ c frozen peas
½ c milk
3 T sour cream
2 T butter
1 large egg
S&P
Preheat your oven to 425 degrees. Place your peeled cubed potatoes in large pot of cold water over high heat. Bring to a boil and cook until fork tender (about 8-10 minutes after water boils depending on the size of your cubes).
In a large skillet brown your ground beef over medium high heat. Once the meat has browned push it to the sides of the pan creating a well in the middle. If the meat has given off enough oil add in your onions and mushrooms, if it’s a bit dry you can add a tablespoon of olive oil. Let the mushrooms and onions soften for 3-4 minutes then stir to combine with meat. Season with garlic powder and 
S&P. Add in ketchup, Worcestershire sauce, gravy and soup. Let simmer for 5 mintues. Stir in frozen corn and peas. Stir to combine and remove from heat.
Drain your potatoes and return to pan. Pour in your milk, sour cream, butter, and egg and season with S&P. Using a hand mixer whip your potatoes until smooth and set aside to cool a bit.
Pour your meat mixture into a 13×9 inch baking dish and pat down into a flat layer. Spoon your mashed potatoes over the top of the meat covering it completely. Cover with shredded cheddar cheese. Spray a piece of tin foil with cooking spray and cover your baking dish. Bake at 425 for 30 minutes. Remove foil and bake uncovered for an additional 5-10 minutes.
