Fast and Healthy Day 8: Cottage Pie

This recipe is a fresh twist on Shepard's Pie. There are lots of veggies in the pie, beer (which is always a good thing) and the potatoes on top are just sliced instead of mashed, which is easy and looks nice too. Cottage Pie is a great way to warm up and get your veggies on a cold winter night.

Cottage Pie

Ingredients

• 3 tablespoons unsalted butter, melted
• 1 large yellow onion, diced medium
• 2 cloves garlic minced
• 2 large carrots, cut into 3/4-inch pieces
• 2 stalks of cellery  diced
• 1 medium zucchini diced
• 1 green bell pepper diced
• Coarse salt and ground pepper
• 2 tablespoons tomato paste
• 1 pound ground turkey or chicken
• 2 teaspoons fresh thyme leaves
• 1 cup dark (porter) beer
• 2 tablespoons all-purpose flour
• 3/4 cup frozen peas
• 1 large russet potato (3/4 pound), very thinly sliced

Directions

1. Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon butter over medium-high. Add onion, garlic, carrots, celery, zucchini, and pepper and cook, stirring often, until onion is soft, 5 minutes. Season with salt and pepper and stir in tomato paste. Add meat and cook, breaking up with a wooden spoon, until almost cooked through, 3 minutes. 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 1 cup water and cook until mixture thickens, about 2 minutes. Stir in peas and season with salt and pepper.
2. Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices. Season potatoes with salt and pepper and drizzle with 2 tablespoons butter. Bake until potatoes are browned around edges and tender when pierced with a knife, 40 to 45 minutes. Let cool 10 minutes before serving.