Cottage Pie

Peel and cut potatoes to 1" chunks.

Cover with cold water and a little salt in stock pot.

Bring to a boil, turn heat to medium-high, and cook till soft, but not entirely loose. Add breadcrumbs, very little at a time, if it's too loose.

Drain potatoes.

Add butter, milk and stock, seasoning.

Mash potatoes with potato masher or fork.

Whip potatoes with an immersion blender, and set aside.

Preheat Oven to 350°F.

Chop all vegetables

In large stock pot, brown the beef, vegetables, garlic, and seasoning for filling over medium heat.

Add flour and continue cooking - You're making a roux out of the remaining fat.

Deglaze with red wine.

Add beef stock and tomato paste. Cook till sauce forms and thickens, then mostly goes away. You want moist, not swimming.

Transfer meat mixture to a 9"x13" baking dish.

Spoon mashed potatoes over top of meat mixture and spread evenly. Or, transfer mashed potatoes to a piping bag with a large star tip, and pipe over top if you're feeling fancy.

Bake on center rack for 15-20 minutes till golden brown on top.

Remove from oven, and allow to cool.