Cottage Pie

One of our favorite recipes to make for St. Patrick’s Day. It has a thick and flavorful gravy that hits the spot!

Ingredients

For the Filling:

1 and 1/2 pounds of 90% ground beef

1 small onion chopped

2 large carrots peeled and chopped

2 cloves of garlic minced

1 cup frozen peas

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

1 can of Guiness Stout

1 tablespoon of flour or cornstarch

1 teaspoon fresh thyme or 1/2 dried

1 tsp fresh rosemary or 1/2 dried

salt and pepper to taste

2 tablespoons butter or olive oil

For the Mashed Potato Topping:

2 pounds of potatoes peeled and chopped

4 tablespoons butter

1/2 cup of heavy cream

1/2 cup shredded cheddar (optional)

salt & pepper to taste

optional: peal and cap a medium parsnip for extra sweetness and creaminess

Instructions

Make the Mashed Potatoes

  1. Boil potatoes in salted water until fork tender (about 15 minutes)
  2. Drain and Mash with butter, milk, salt and pepper, if using cheese stir it in now. Set aside.

Cook the Filling

  1. Heat butter or oil in a large skillet over medium heat. Saute onion and carrots until softened.
  2. 2. Add garlic and for for 30 seconds.
  3. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat.
  4. Stir in tomato paste, Worcestershire sauce, thyme and rosemary.
  5. Pour in the Guinness and let the meat mixture simmer on low for 10 minutes.
  6. Sprinkle flour (or cornstarch) over the mixture and mix well. Continue to simmer for another 5-10 minute.
  7. Remove meat mixture from heat. The gravy will thicken as it cools.

Assemble and Bake

  1. Preheat the oven to 400 degrees.
  2. Pour the meat filling into a baking dish or spread it into the bottom of your cast iron pan.
  3. Spoon mashed potatoes over the top and smooth out. Use a fork to create ridges for a crispy top.
  4. Bake for 30 minutes until golden brown. For extra crispiness, broil for 2-3 minutes at the end.

Let it rest for 10 minute best serving. Slainte!