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Ingredients

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

Description

Cottage Pie Originated As A Way To Use Up Leftover Beef Stew, But Why Wait For Leftovers? Here's How To Make The Ultimate Comfort Meal From Scratch.

Recipe.com