Cottage Steak Pie

A beefy twist on a Scottish classic. Marinated beef tips, carrots, peas, and corn in a dark pepper gravy, topped with creamy, buttered mashed potatoes.

Ingredients

2 tbsp Olive Oil
3 lbs Beef Tips
1 large Onion, grated
1 large Carrot, grated
½ cup frozen corn
½ cup frozen peas
2 cloves Garlic, grated
2 tbsp Worcestershire Sauce
1 1/2 tbsp Tomato Paste
2 sprigs of fresh Thyme leaves
1 sprig fresh Rosemary, chopped
1 cup Red Wine
1 cup Chicken Stock

1 serving Granny's Mashed Potatoes (recipe below)

Directions

Preheat the oven to 350°F

Heat the oil in a large pan until hot.

Season the beef tips and fry in the oil over moderate to high heat for 2-3 minutes.
Stir the onions and carrot, grate in garlic, be sure to grab fond
Add the Worcestershire sauce, tomato paste and herbs and cook for 1-2 minutes, stirring constantly.
Pour in the red wine and reduce until almost completely evaporated.
Add the chicken stock, bring to the boil and simmer until thickened. 

Add salt and pepper to taste.

Top w/ Granny's mashed potatoes, paprika, 1 T butter cut into slivers
Bake in the oven for approximately 20 minutes, until bubbling and golden brown.

Granny's Mashed Potatoes

4-5 potatoes
2 tbsp. Butter
1/4 c. milk
1 tsp. garlic
4 oz. sour cream
4 oz. cream cheese – softened
s&p to taste 

2 t paprika 

1 T butter
Peel, quarter, boil potatoes (20 min), drain
Blend potatoes with butter, milk, s&p until thick
Add garlic to taste
Add cheese & sour cream
Blend, and bake @ 350, 20-30 minutes