Cottage Pie with Beef & Carrots
"Cottage pie originated as a way to use up leftover beef stew, but why wait for leftovers? Here's how to make the ultimate comfort meal from scratch...."
INGREDIENTS
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1 3/4 cups low-salt beef broth (1 14-ounce can)
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1/2 ounce dried porcini mushrooms
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2 - 3 tablespoons olive or vegetable oil
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2 1/2 pounds thin-cut chuck steaks, preferably top blade (or flat iron), 1/2 to 3/4 inch thick, trimmed of any excess fat or gristle
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Kosher salt and freshly ground black pepper
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3 medium carrots, peeled and cut into 1/2-inch dice (about 1-1/3 cups)
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2 celery stalks, cut into 1/2-inch dice (about 1 cup)
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2 small onions, cut into 1/2-inch dice (about 2 cups)
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1 1/2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)
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2 tablespoons tomato paste
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3 tablespoons all-purpose flour
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3/4 cup dry white wine or dry vermouth
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2 pounds russet potatoes (3 to 4 medium), peeled and cut into 1-1/2- to 2-inch chunks
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Kosher salt
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5 tablespoons unsalted butter (at room temperature, cut into 3 pieces) plus 2 teaspoons (cold, cut into small bits); more for the baking dish
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1/2 cup cup milk, light cream, or half-and-half, warmed
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Freshly ground black pepper
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