Cottage Pie

1 1/2 tbsp olive oil

2 Harvest Haven garlic cloves , minced

1 Harvest Haven onion , finely chopped

1 Harvest Haven carrot , finely chopped

1 stalk of celery , finely chopped

2 lb Harvest Haven ground beef

3 tbsp flour

3 tbsp tomato paste

2 cups Harvest Haven beef broth

1 beef bouillon cube , crumbled

2 tbsp Worcestershire sauce

1 tsp dried thyme

2 dried bay leaves

3 lb Harvest Haven potatoes , peeled and cut into 1" cubes

1/2 cup milk

2 tbsp butter

Olive oil

Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots and celery. Cook for 5 minutes or until softened.

Turn heat up to high. Add beef and cook, breaking it up as you go, until browned.

Add flour and mix in, then add tomato paste and mix in.

Add beef stock, beef bouillon cube, Worcestershire sauce, thyme and bay leaves. Bring to simmer, then turn down heat so it is simmering rapidly. Cook for 20 - 30 minutes, stirring occasionally, until it reduces down to a gravy consistency.

Transfer to 6 cup pie dish. Cover, then refrigerate to cool for 1 - 2 hours or overnight.

Preheat oven to 350F.

Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Shake briefly and allow to steam dry for 30 seconds or so.

Add butter and mash until melted, then add milk and salt. Mash until smooth.

Spread onto pie, use a fork to rough up the surface (rougher surface = more golden bits), drizzle with olive oil.

Bake for 25 - 30 minutes or until golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot.

Stand for 5 minutes before serving, garnished with fresh thyme leaves if desired.