Cottage Pie

Another great recipe from Silk! This Shephard's pie includes hearty, richly flavored beef and vegetables under a garlicky mashed potato crust.

Serves 4

2 lbs Potatoes
4 Garlic clove
1 cup Unsweetened Silk
2 tbsp Unsalted butter or olive oil
1 tsp Salt
1 tsp Freshly ground black pepper
2 tbsp Olive oil
11 lbs Lean ground beef
1 Medium onion (finely diced)
1 Medium carrot (finely diced)
1 Rib celery (finely diced)
8 oz Mushrooms (quartered)
1/2 tsp Dried thyme
1 Bay leaf
1 tbsp Tomato paste
2 tbsp Flour
1 cup Beef stock
1 tsp Worcestershire sauce

Preheat oven to 375 ° F. Lightly oil or butter a 11/2-quart baking dish.

In a large saucepan, boil potatoes and 2 cloves garlic in salted water until tender, about 15 minutes.

Drain potatoes and garlic, return to saucepan and mash with a potato masher. Stir in Silk, butter or olive oil, salt and pepper. Taste and adjust seasonings.

While potatoes are cooking, place a large skillet over medium heat. Add oil to hot pan and brown the ground beef, about 3 minutes.

Add onion, carrots, celery and saute until onions begin to soften, about 5 minutes. Add mushrooms, garlic, thyme, bay leaf and tomato paste, stirring until liquid reduces, about 5-7 minutes.

Sprinkle flour over mixture and stir for 1 minute. Slowly add Silk, stirring continuously until completely combined. Add beef stock and Worcestershire, simmering for 3-4 minutes.

Remove bay leaf and season with salt and pepper. Spoon beef mixture into prepared baking dish and top with mashed potatoes, leaving a half-inch border around the edges.

Bake for 20-30 minutes, or until the potatoes are brown and juices bubble around the edges. Allow to cool 10 minutes before serving.