Cottage Pie

From Everyday Food
Serves 4

*3 tbsp unsalted butter, melted
*1 large yellow onion, diced
*2 large carrots, cut into 3/4" pieces
*salt and pepper
*2 tbsp tomato paste
*1 lb. ground beef
*2 tsp fresh thyme
*1 cup dark porter beer
*2 tbsp all purpose flour
*3/4 cup frozen peas
*1 large russet potato, very thinly sliced

Preheat oven to 400. In a large skillet, heat 1 tbsp butter over medium-high. Add carrots and onion and cook until onion is soft. Season with salt and pepper and stir in tomato paste. Add meat and cook, breaking it up with a wooden spoon, until almost cooked through. Add thyme and beer and bring to a boil. Cook, stirring frequently, until slightly reduced, 2 minutes. Sprinkle flour over mixture and stir to combine. Add one cup water and cook until mixture thickens, about 2 minutes. Stir in peas and season with salt and pepper.

Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices. Season potatoes with salt and pepper and drizzle with 2 tbsp butter. Bake until potatoes are brown around edges and tender when pierced with a knife, 40 to 45 minutes. Let cool 10 minutes before serving.