Cottage Pie Recipe

Stir in the garlic and thyme, cooking for about 1 minute until you can really smell them.

Next, add the flour and tomato paste, stirring constantly for another 1 minute to cook out the raw flour taste.

Whisk in the diced tomatoes, chicken broth, wine, Worcestershire sauce, and Dijon mustard, bringing the mixture to a boil.

Reduce the heat to medium-low, then stir in the reserved ground beef and peas. Season the filling with cinnamon, coriander, ginger, and salt and pepper to your liking.

Spoon the mashed potatoes over the meat filling, spreading them evenly across the top. Sprinkle the cheddar cheese over the potatoes, then dot with 2 tablespoons of butter.

Bake the pie until the potatoes and meat are heated through and the cheese is bubbly and golden brown, with the potato peaks starting to crisp.