Cottage Pie

INGREDIENTS

1. 3pounds new potatoes (about 30)
2. kosher salt and black pepper
3. 1cup whole milk
4. 4tablespoons unsalted butter
5. 2tablespoons olive oil
6. 1pound frozen pearl onions, thawed
7. 1 1/2pounds ground beef chuck
8. 1/4cup tomato paste
9. 1tablespoon Worcestershire sauce
10. 1/4cup all-purpose flour
11. 2cups low-sodium chicken broth
12. 1medium butternut squash (about 2 pounds), peeled and cut into 3/4-inch pieces
13. 1cup frozen peas

DIRECTIONS

1. Heat oven to 350° F. Place the potatoes in a large pot, add enough cold water to cover by 1 inch, and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and return the potatoes to the pot; add the milk, butter, ½ teaspoon salt, and ¼ teaspoon pepper and mash.
2. Meanwhile, heat 1 tablespoon of the oil in a 5- to 6-quart Dutch oven over medium-high heat. Add the onions and cook, stirring often, until beginning to soften, 4 to 6 minutes; transfer to a medium bowl.
3. Heat the remaining tablespoon of oil in the Dutch oven. Add the beef, ½ teaspoon salt, and ¼ teaspoon pepper and cook, breaking the beef up with a spoon, until no longer pink, 4 to 6 minutes; mix in the tomato paste and Worcestershire sauce. Sprinkle with the flour and cook, stirring, for 1 minute. Add the broth, squash, peas, and onions and bring to a simmer.
4. Transfer the beef mixture to a 9-by-13-inch or some other 3-quart baking dish and top with the potatoes.
5. Bake until the potatoes are lightly golden, the filling is bubbling, and the squash is tender, 40 to 45 minutes. Let cool for 5 minutes before serving.
6. Source: realsimple.com