Cottage Pie with a Thatched Roof

2 pounds ground beef
1 large onion, diced
1 tsp. minced garlic
1/4 cup all-purpose flour
1 tsp. Italian seasoning
2 tablespoons chopped fresh parsley, if desired
2 tsp. beef base
1 1/2 cups beef broth
1/4 cup chili sauce
3/4 c. sour cream
1/2 bag frozen peas
1/2 tsp. salt, or to taste
1/4 tsp. pepper, or to taste
Mashed or shredded potatoes for 6
Cheddar cheese to sprinkle on top

Place a large skillet over medium heat. Crumble in beef & saute 1 min.

Add onion and garlic; continue to saute until meat is no longer pink & onion begins to brown. Drain fat.

Mix in flour, herbs, & parsley. Add beef base to broth and stir in. Heat on low until thick and bubbly.

Stir in chili sauce, sour cream, and peas. Salt & pepper to taste. Lower heat & simmer for 10 minutes, stirring, until some of the liquid has been absorbed.

Spoon mixture into a 9-inch pie plate or individual baking crocks. Scoop or spread mashed or shredded potatoes over beef filling.

Bake at 350 degrees F for 30 minutes, until top is golden and beef filling is bubbly. Sprinkle with grated Cheddar cheese & chives for a thatched roof. Heat until cheese melts.