Cottage Pie with Beef & Carrots

Ingredients

• 2 Tbs. tomato paste
• Kosher salt
• ¾ cup dry white wine or dry vermouth
• 2 lb. russet potatoes (3 to 4 medium), peeled and cut into 1-½- to 2-inch chunks
• ½ oz.dried porcini mushrooms
• Kosher salt and freshly ground black pepper
• 3 medium carrots, peeled and cut into ½-inch dice (about 1-¹/₃ cups)
• + 10 more ingredients
• • 2 small onions, cut into ½-inch dice (about 2 cups)
  • 1½ teaspoons fresh thyme leaves (or ½ tsp. dried)
  • 3 Tbs. all-purpose flour
  • 5 Tbs. unsalted butter (at room temperature, cut into 3 pieces) plus 2 tsp. (cold, cut into small bits); more for the baking dish
  • ½ cup milk, light cream, or half-and-half, warmed
  • Freshly ground black pepper
  • 1-¾ cups low-salt beef broth (1 14-oz. can)
  • 2 to 3 Tbs. olive or vegetable oil
  • 2-½ lb. thin-cut chuck steaks, preferably top blade (or flat iron), ½ to ¾ inch thick, trimmed of any excess fat or gristle
  • 2 celery stalks, cut into ½-inch dice (about 1 cup)

Position a rack in the center of the oven and heat the oven to 350°F. Pour the broth into a small saucepan and add the mushrooms. Bring to a simmer over medium-high heat. Remove from the heat, cover, and steep for at least 15 minutes. Meanwhile, heat 2 Tbs. of the oil in a heavy stew pot or shal...

View full recipe at Fine Cooking