Cottage Pie

Cottage pie is almost like Shepards pie, but it involves fewer sheep. Pour some Bordelaise,over the top of this and serve with a salad.
Serves 4 to 6 people,

You will need:

1 lb ground beef.
1 large yellow onion, chopped into small bits.
4 cloves of Garlic, smushed up and diced.
2 tsp of Emerils essence, (the regular stuff).
1 tsp red chili pepper flakes.
1 tsp kosher sea salt.
1 tsp freshly ground Black Pepper.
8 oz sliced baby Bella mushrooms.
2 tbsp tomato paste.
2 tbsp ketchup.
½ cup heavy whipping cream.
1 cup of Cabernet Sauvignon.
3 Big ass potatoes
½ cup sour crème.
½ stick of butter.
1 cup shredded Cheddar cheese.
1 cup shredded Gouda cheese.

Some assembly required:

First of all, take the potatoes’ and make some mashed potatoes.
Cut them up into small bits and boil them for about 20 minutes.
When done, add ½ cup sour crème, ½ stick butter, ½ cup heavy whipping crème, and 1 tbsp each salt and fresh ground Black Pepper.
Grab a potato masher, and start mashing.

Brown the ground beef, adding onion, garlic, essence, chili flakes and salt and pepper.
Cook until onions are soft.
Add crème, mushrooms tomato paste and ketchup.
Simmer for about 35 minutes, remove from heat and let sit for 10 minutes.
Spoon into a 9 inch by 9-inch glass pan, in a neat layer.
Sprinkle the Gouda cheese on top.
Cover this with the mashed potato and the cheddar cheese.
Pop into a 350 degree oven until the cheese on top turns brown, approx. 40 minutes.
Enjoy.