MY COTTAGE PIE (A.K.A. SHEPHERD'S PIE)

Steps:

• Scrub the potatoes and peel them if you wish--I don't.
• Cut them into chunks and boil them until tender.
• Meanwhile, peel and chop the onion.
• Peel and grate the carrot.
• Wash and chop the cabbage.
• In a large cast iron skillet, cook the ground beef until it is browned and no pink remains. Use the oil if the beef is very lean and inclined to stick.
• Remove it to a deep casserole using a slotted spoon.
• If there is more than a tablespoon of fat left in the skillet, drain most of it off.
• Sauté the onion in the remaining fat, then add the carrots, cabbage, and crushed tomatoes.
• Add all the seasonings and simmer until everything is getting soft--just a few minutes.
• Put the veg in the casserole and stir them up with the meat.
• Drain the potatoes and mash them with the butter and buttermilk.
• Season lightly with salt and pepper.
• Spread these over the meat and veg mix in the casserole.
• Sprinkle a little paprika over top, if you like.
• This can be baked at once or refrigerated for up to 2 days (well sealed!). Bake at 350°F.
• The time will depend on whether it goes in hot or cold; 45 minutes if it goes in warm (at once) or 1 1/2 hours if it is chilled.