Cottage Pie

You could easily halve this recipe but we like to have lots of leftovers.

2 lbs grass fed ground beef

2 10 oz pkges of frozen vegetables (we use peas and corn)

1 onion chopped

4 cloves of garlic pressed

3 TBLSP corn starch in 4 ounces of water (or other thickener)

1/2 cup liquid of choice (red wine, chicken or beef stock, coconut milk)

Dill and oregano, salt and pepper to taste

6-8 potatoes

liquid for making mashed potatoes (chicken stock, potato water, almond milk)

Boil potatoes with peel on until soft. Mash and add liquid to make potatoes to the consistency you prefer.

Preheat to 450.

Brown ground beef.

Remove from pan. Saute onion and garlic, add vegetables until ice melts. Pour veggie mix into the meat. Deglaze pan with wine or other liquid. Add water to the corn starch and add to pan. Simmer until thickened. Combine sauce, meat/veggie mixture and spices. Halve the mixture and fill two pie pans. Spread mashed potatoes on top. Bake until brown.