Beef & pea cottage skillet

Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.

• 21.16 oz raw 93%-lean ground beef
• 31.75 oz peeled russet potatoes, cut into even chunks
• about 7 tbsp + 2 ⅔ tsp whole milk
• about 1 ¾ tbsp olive oil, divided
• 8.82 oz carrots, finely diced
• 5.29 oz onion, finely diced
• 7.05 oz plain frozen peas
• 1.23 oz plain tomato paste
• about 2 ⅔ tbsp all-purpose flour
• about 1 cup + 4 tbsp + ⅞ tsp water
• 0.0705 oz dried thyme
• about 1 tsp fine salt, divided
• about 0.43 tsp ground black pepper

Let’s make it

1. Heat the oven to 425°F (220°C). Cover potatoes with cold water in a saucepan, bring to a simmer and cook for 15-20 minutes until very tender. Drain thoroughly, return to the warm pan for 1 minute, then mash by hand with milk, 0.423 oz oil and 0.106 oz salt.
2. Meanwhile, heat remaining oil in a large ovenproof skillet. Cook onion and carrot for 8 minutes over medium heat. Add beef, break into small pieces and cook for 8-10 minutes until it reaches 160°F (71°C); color alone is not a safety check. Keep all rendered juices for this recipe.
3. Stir in tomato paste and flour for 1 minute. Gradually add measured water, thyme, remaining salt and pepper. Simmer for 5-7 minutes until the liquid lightly coats the filling, then stir in frozen peas. Bring back to a simmer.
4. Spread potatoes over the hot filling in an even layer and roughen with a fork. Set skillet on a rimmed tray and bake for 20-25 minutes until the edges bubble and the top is lightly golden. Check the center reaches 165°F (74°C). Rest for 10 minutes, then divide into six equal portions.
5. Refrigerate leftovers in shallow containers within 2 hours, use within 3-4 days and reheat to 165°F (74°C). Use oven mitts for the skillet handle after baking. Nutrition counts the complete filling, all rendered beef juices and potato topping; no sides are included.