English Cottage Pie
|All purpose potatoes||8 Medium, peeled and quartered|
|Freshly ground black pepper||To Taste|
|Unsalted butter||2 Tablespoon|
|Onions||2 Medium, coarsely chopped|
|Ground beef||2 Pound|
|Beef stock||1⁄2 Cup (8 tbs)|
Place the potatoes in a large soup kettle or stockpot.
Cover with cold water, add a pinch of salt, and bring to a boil over high heat.
Reduce the heat to moderately high and cook until tender, 20 to 25 minutes.
Drain and, while still hot, press them through a coarse sieve to form a puree.
Season with salt and pepper to taste.
Set aside and keep warm.
Over moderately high heat, melt the butter in a large saute pan.
Add the onions and saute until golden brown, 5 to 7 minutes.
Add the beef and stir until the meat is crumbled and has lost all traces of pink, about 5 minutes.
Stir in the beef stock.
Transfer to a shallow 2-quart buttered ovenproof dish or casserole.
Preheat the oven to 350° F.
Spread the pureed potatoes evenly over the meat.
Press the tines of a fork around the outer edge to make a decorative border.
Bake for 25 minutes, then increase the oven temperature to 500° F for the final few minutes to brown the potato crust.