Cottage Pie

• 1 pound lean ground beef
• 1 onion, Small diced (shredded)
• 3 carrots, Small diced (shredded)
• 2 tablespoons all-purpose flour
• 2 teaspoon worcestershire sauce
• 1 tablespoon Italian seasoning
• 2 tablespoons chopped fresh parsley
• 1 1/2 cups beef broth
• 1 tablespoon Ketchup
• salt and pepper to taste
• 4 potatoes, peeled and diced
• 2 cloves minced garlic (paste)
• ¼  cup butter, softened
• 1 cup milk
• salt and pepper to taste
• ¼ cup shredded Cheddar cheese
• ½ cup Frozen Peas

Directions

1.  Preheat oven to 400 degrees F (200 degrees C).
2. To Make Meat Filling: Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute. Add onion and carrot, then continue to saute until meat is no longer pink and onion begins to brown, about 4 minutes. Mix in flour, Italian seasoning, and parsley.
3. In a small bowl, combine beef broth and Ketchup. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 9 inch pie plate.
4. Place a frozen peas on top of mixture in the Pie plate
5. To Make Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15-20 minutes, or until potatoes are tender. Drain.
6. Mash potatoes until smooth, then add butter and Garlic paste, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese.
7. Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.