Cottage Pie

Peel and cube the potato (or chosen topping vegetable) into 1-inch pieces. Dice the onion, carrot, and celery. If using meat, break it into small pieces.

Heat a large skillet over medium-high heat. Add ground protein and cook, stirring, until browned and crumbled, about 5–7 minutes. Drain excess fat if needed.

Add diced onion, carrot, and celery to the skillet. Cook, stirring occasionally, until softened, about 5 minutes.

Stir in tomato paste, Worcestershire sauce, dried herbs, salt, and pepper. Cook for 1 minute until fragrant.

Pour in broth, bring to a simmer, and cook uncovered for 5–10 minutes until slightly thickened. Taste and adjust seasoning. Transfer filling to a 9x13 inch baking dish.

Boil cubed potato in salted water until very tender, about 12–15 minutes. Drain well in a colander.

Return potato to the pot (or a mixing bowl). Mash with butter and milk until smooth and creamy, or leave slightly chunky if preferred. Fold in cheese (if using). Season with salt and pepper.

Spread mashed potato topping evenly over the filling, smoothing the surface. If desired, create decorative ridges with a fork.

Bake in a preheated 375°F oven for 25–35 minutes until the topping is golden and the filling is bubbling at the edges.

Remove from oven and rest for 5 minutes. Garnish with fresh parsley or green onion if desired. Serve hot.