Cottage Pie

Lisa Stephenson

3 pounds new potatoes (about 30) kosher salt and black pepper 1 cup whole milk 4 tablespoons unsalted butter 2 tablespoons olive oil 1 pound frozen pearl onions, thawed 1 1/2 pounds ground beef chuck 1/4 cup tomato paste 1 tablespoon Worcestershire sauce 1/4 cup all-purpose flour 2 cups low-sodium chicken broth 1 medium butternut squash (about 2 pounds),  peeled and cut into 3/4-inch pieces 1 cup frozen peas Directions: 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. 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. 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. Transfer the beef mixture to a 9-by-13-inch or  some other 3-quart baking dish and top with the  potatoes. 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. Number Of Servings:8 servings