Hearty Cottage Pie is homey and satisfying; one can imagine cold, blustery days and supper around the fireplace on a dark night. This dish is also grand for informal buffets, church suppers and pot-lucks.

Hearty Cottage Pie

1 1/2 pounds potatoes, peeled
1/8 teaspoon salt
2 tablespoons butter
1/2 cup heavy cream
1/8 teaspoon white pepper
1/4 teaspoon salt
1 tablespoon olive oil
1 onion, chopped
1 1/2 pounds lean ground beef
1/8 teaspoon ground black pepper
2 cups frozen mixed vegetables, thawed and drained
1 tablespoon Worcestershire sauce
1 teaspoon crushed dried thyme

1. Place potatoes in a medium-size saucepan with water to cover; add salt and bring to a boil. Cook until potatoes are tender when probed with a fork (15 to 20 minutes). Drain and reserve.
2. Place butter and cream in a small saucepan, heat to a simmer (do not boil); remove from heat. Place reserve potatoes over low heat for 1 minute to dry. Remove from heat; mash with a masher or fork while adding warm cream mixture to potatoes. Season with 1/8 teaspoon salt (reserve remaining 1/8 teaspoon) and pepper to taste. Set aside.
3. Preheat oven to 400°F (205°C). Lightly spray a 13 x 9 x 2-inch baking dish with vegetable cooking spray; set aside.
4. Heat oil in a nonstick pan over medium high heat. Add onion and sauté until soft, about 3 minutes. Add meat, season with remaining 1/8 teaspoon salt and pepper; cook until browned, about 5 minutes. Drain excess fat; return pan to heat. Add mixed vegetables, Worcestershire sauce, thyme, and rosemary. Simmer 5 minutes, stirring gently to mix.
5. Pour into prepared dish; top with mashed potatoes. Bake for 30 minutes or until top is golden.

Makes 6 servings.