Cottage Pie

Directions

1. Heat oven to 350 degrees.  Butter a 9″ x 13″ baking pan. Set aside. Wash potatoes and quarter.  No need to peel red or golden potatoes.  Place potatoes in a large pot and cover with water.  Bring to a boil over medium high heat and cook for 20 minutes or until fork tender.  Drain and mash with 1/2 cup of milk.  Set aside.
2. Peel and dice carrots; dice celery; dice red and green onions.
3. In a large skillet, melt 1/4 cup of butter over medium high heat.  Add diced red and green onions and saute for 6 to 8 minutes.  Add carrots and celery and saute for another 6 to 8 minutes.  Add ground beef and spices.  Cook and stir until beef is browned and no longer pink.  Drain and return to pan.  Turn heat to simmer.
4. In a small saucepan, melt 1/4 cup of butter over medium heat.  Whisk in flour until blended.  Slowly add 2 cups of milk and white wine.  Whisk constantly until slightly thickened, about 8 to 10 minutes.
5. Add sauce to the meat and vegetable mixture.
6. Add drained peas.
7. Stir well and let simmer for about 5 to 6 minutes, stirring occasionally.  Pour into prepared 9″ x 13″ baking pan.  Evenly spread mashed potatoes over.
8. At this point, the dish can be frozen; just wrap in foil.  Will last up to 6 months in the freezer.  Let thaw for several hours and bake as directed.
9. Bake at 350 degrees for 40 to 45 minutes.
10. Serves 6 to 8.
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