Cottage Pie

Heat oven to 350ºF. Butter a 9 x 13 baking pan. Set aside.

Wash potatoes and quarter. No need to peel red or golden potatoes. Place potatoes in a large pot and cover with water. Bring to a boil over medium high heat and cook for 20 minutes or until fork tender. Drain and mash with 1/2 cup milk. Set aside.

Peel and dice carrots. Dice celery, red onion, and green onions.

In a large skillet, melt 1/4 cup of butter over medium high heat. Add diced red and green onions and saute for 6 to 8 minutes. Add carrots and celery and saute for another 6 to 8 minutes. Add ground beef and spices. Cook and stir until beef is browned and no longer pink. Drain and return to pan. Turn heat to simmer.

In a small saucepan, melt remaining 1/4 cup of butter over medium heat. Whisk in flour until blended. Slowly add remaining 2 cups of milk and white wine. Whisk constantly until slightly thickened, about 8 to 10 minutes.

Add sauce to the meat and vegetable mixture. Add drained peas. Stir well and simmer for about 5 to 6 minutes, stirring occasionally. 

Pour into prepared 9 x 13 baking pan. Evenly spread mashed potatoes over. (At this point, the dish can be frozen—just wrap in foil. Will last up to 6 months in the freezer. Let thaw for several hours and bake as directed.)

Bake at 350ºF for 40 to 45 minutes.