Hearty Cottage Pie with Creamy Potato Topping vs Wisconsin Beer Cheese Soup

Both dishes begin the same way, softening onion, carrot, celery and garlic in a pot, but then head in opposite directions. The cottage pie browns ground beef, lets tomato paste caramelize slightly and simmers it with beef stock, Worcestershire sauce and thyme into a rich, thickened filling, then bakes it under a buttery, milk-enriched mash until golden. The beer cheese soup instead turns its butter into a flour roux, whisking in broth, milk and beer before melting in sharp cheddar for a smooth, pourable bowl. One is hearty and layered; the other is creamy, with the cheddar's tang sharpened by mustard.