Cottage Pie - cooking recipe

Ingredients

2 lbs large yukon gold potatoes, scored
8 tablespoons butter, divided
1 garlic clove, minced
salt and pepper
1 tablespoon olive oil
6 sweet onions
1 lb lean ground beef, sliced
1 tablespoon herbes de provence
3 tablespoons bisto, gravy mix*
1 1/2 cups water, use just enough to thicken the gravy
fresh ground pepper
1 teaspoon Worcestershire sauce

Preparation

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep-dish pie plate.
2. Score potato skins around their equators. Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Just before the potatoes are done, fill a large bowl with cold water and add ice cubes. Drain potatoes. Slip into the ice water for a bit and then remove from water. Slip skins off potatoes. Mash with 4 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside.
3. Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence and Worchestershire sauce. Cook and stir until beef is lightly brown and crumbly, about 10 minutes. Mix the Bisto powder with about 3/4 c cold water in a jar and whisk until smooth. Add to meat and simmer until gravy thickens, adding more cold water as necessary until it's the right consistency. Spread the beef evenly in the prepared pie plate. Cover evenly with the onions; spread the mashed potatoes over the onions. Dot the casserole with the remaining butter.
4. Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.
Notes:.
*Bisto is found in the international aisle of many supermarkets. It's in the British foods area and is wonderful for any gravy, even turkey!