Cottage Pie

Make the Mashed Potato Topping
2 Peel the potatoes and dice into bite-sized pieces. Place in a saucepan with cold water. 
20 Bring to a boil over medium-high heat and cook for 10-15 minutes, or until the potatoes are fork tender.
21 Drain the potatoes in a colander and transfer back to the saucepan.
3 Pour in the 2 tablespoons of milk, add the butter, garlic and pepper to the hot potatoes.
4 Mix using a whisk or a hand mixer until the desired consistency. Add more milk if the potatoes are too thick. 
22 Sprinkle in half the cheese, and stir until combined.
5 Set aside.
Make the Hash
8 Heat the olive oil in a large skillet over medium-high heat.
9 Add the ground beef, breaking apart with a wooden spoon. As it browns, add the diced onion, bell pepper and garlic to the pan. Season with salt.
10 Cook the beef until it's well browned. The veggies will be soft, too, at this point.
11 Add the broccoli and peas. Cook for 1-2 minutes, until the veggies have begun to thaw.
12 Add the vinegar, then the breadcrumbs. Stir to combine.
Make the Cottage Pie
16 Preheat the oven to 350°F. Spray a ceramic baking dish with nonstick cooking spray. (I used my Le Creuset 3.5 qt. braiser, but you can use a 9x13" casserole dish.)
17 Transfer the hash into the baking dish. 
18 Top the hash with the mashed potatoes, then sprinkle the potatoes with the rest of the shredded cheese.
19 Bake 25-30 minutes until the potato topping is golden brown and the hash mixture is bubbly beneath it.
23 Let the cottage pie cool for a few minutes before scooping and serving. Enjoy!