Finely chopped or ground lamb covered with mashed potatoes is a favorite pub food in England and Ireland. Substituting chopped or ground beef for the lamb makes the dish Cottage Pie. For the sake of variation, try any of the Additions to Mashed Potatoes in your topping. We especially like adding a head of roasted garlic or up to ½ cup fresh goat cheese and a couple tablespoons minced chives.

Prepare and set aside:

Preheat the oven to 400°F. Grease a 9-inch pie plate or an 8 × 8-inch baking dish.

Combine in a large skillet over medium heat:

Cook, stirring occasionally, until the vegetables are tender but not browned, 10 to 15 minutes. Increase the heat to medium-high and add:

Cook, breaking up the meat with a wooden spoon, until the lamb and vegetables are beginning to brown, about 5 minutes. Skim off any excess fat. Stir in:

Cook, stirring, for 2 minutes. Add:

Reduce the heat to low and cook, stirring occasionally, until thickened, about 5 minutes. Transfer to the prepared pie plate or baking dish. Spread the mashed potatoes over the top, making peaks or a pattern with a fork. Scatter over the top:

Bake until the potatoes are browned and the dish is heated through, 30 to 35 minutes. Let cool slightly, then serve directly from the pie plate or baking dish.