{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Cottage Pie",
 "description": "A beef, lentil and vegetable cottage pie under browned mashed potatoes, a make-ahead dinner for a cold evening.",
 "recipeYield": "8 servings",
 "totalTime": "PT1H45M",
 "recipeCategory": "Dinner",
 "recipeIngredient": [
  "1 lb lean ground beef (90% lean)",
  "1 large onion, diced",
  "3 carrots, peeled and diced",
  "2 celery ribs, diced",
  "3 garlic cloves, minced",
  "2 tbsp tomato paste",
  "3 tbsp all-purpose flour (23 g)",
  "1½ cups low-sodium beef broth",
  "2 cups cooked brown lentils, unsalted (about 400 g)",
  "1 tbsp Worcestershire sauce",
  "1 tsp dried thyme",
  "1 bay leaf",
  "½ tsp salt",
  "½ tsp black pepper",
  "1 cup frozen peas",
  "2 lb russet potatoes, peeled and cut into 1-inch chunks",
  "4 tbsp olive oil",
  "½ cup whole milk",
  "1 tsp salt, for the mash"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Put the potatoes in a large pot, cover them with cold water, and add a good pinch of salt. Bring to a boil, then simmer until a knife slides in with no resistance. A mile up, water boils at about 203 °F, so that takes a few minutes longer than the sea-level 15 minutes: about 20."
  },
  {
   "@type": "HowToStep",
   "text": "Meanwhile, set a deep 12-inch oven-safe skillet over medium-high heat. Add the beef and break it up as it cooks. Cook until no pink is left and the meat reads 160 °F on a food thermometer, about 8 minutes. Spoon off all but 1 tablespoon of the fat."
  },
  {
   "@type": "HowToStep",
   "text": "Add the onion, carrots and celery. Cook 6 minutes, stirring, until the onion is soft. Add the garlic and the tomato paste and let them sizzle for a minute. Then sprinkle on the flour and stir for another minute."
  },
  {
   "@type": "HowToStep",
   "text": "Pour in the broth and the Worcestershire sauce, and stir in the lentils. Add the thyme, bay leaf, ½ teaspoon salt and the pepper. Simmer uncovered for 15 to 20 minutes, until the gravy is thick and a spoon leaves a trail. The simmer runs a quarter longer here than at sea level. Take out the bay leaf and stir in the peas. Turn the heat off."
  },
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 400 °F. Drain the potatoes and put them back in the hot pot for 1 minute to dry. Mash them with the oil, the milk and 1 teaspoon salt until smooth."
  },
  {
   "@type": "HowToStep",
   "text": "Spoon the potatoes over the filling in dollops and spread them to the edge so the filling is sealed. Rough up the top with a fork; the ridges brown."
  },
  {
   "@type": "HowToStep",
   "text": "Set the skillet on a rimmed baking sheet. Bake 25 minutes, until the gravy bubbles at the edge and the ridges are golden. The middle should read 165 °F. Rest 10 minutes before you cut it."
  },
  {
   "@type": "HowToStep",
   "text": "Cool leftovers within 2 hours, then refrigerate up to 4 days. To freeze, cut the cooled pie into squares, wrap each, and freeze up to 3 months. Reheat until it reads 165 °F in the middle."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 8",
  "calories": "358 kcal",
  "proteinContent": "20.9 g",
  "carbohydrateContent": "39.5 g",
  "fatContent": "13.5 g",
  "saturatedFatContent": "3.6 g",
  "sugarContent": "6.0 g",
  "sodiumContent": "667 mg",
  "fiberContent": "7.5 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/cottage-pie.jpg",
 "imageAlt": "Cottage pie, a mashed potato top browned in ridges over beef and vegetable filling, in the skillet",
 "url": "https://asharedpalate.com/cottage-pie"
}