Cottage Pies Recipe

Ingredients

1/2 pounds Yukon Gold potatoes (around 4), peeled and cut into 2-inch pieces

legitimate salt and dark pepper

1/2 container entire milk

2 tablespoons unsalted spread

1 tablespoon olive oil

1 pound ground meat

1/3 container ketchup

1 tablespoon Worcestershire sauce

1/2 containers solidified peas and carrots

Directions

High temperature stove to 425° F. Place the potatoes in a huge pot and add frosty water to cover.

Heat to the point of boiling and include 1 teaspoon salt. Lessen hotness and stew until only delicate, around 15 minutes. Channel the potatoes and return them to the pot.

Include the milk, spread, and ¼ teaspoon each one salt and pepper to the potatoes and crush.

In the mean time, warm the oil in an expansive skillet over medium-high hotness. Include the hamburger and concoct, breaking it with a spoon, until sautéed, 5 to 6 minutes.

Blend in the ketchup, Worcestershire sauce, ½ teaspoon salt, and ¼ teaspoon pepper. Include the peas and carrots.

Exchange the hamburger mixture to 4 individual heating dishes and top with the pureed potatoes. Heat until brilliant tan, 15 to 20 min