Irish Cottage Pie with Peas

Serves 6 in about 1 hour. Potatoes goes in first, and flour thicken finishes the pot.

Ingredients

• 2 pounds potatoes, peeled and cubed
• 4 tablespoons butter
• ½ cup milk
• ½ cup shredded cheddar cheese (optional, but delicious)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 pound lean ground beef
• 1 small onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 tablespoon worcestershire sauce
• 1 teaspoon fresh thyme (or ½ tsp dried)
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 cup guinness stout
• 1 cup beef broth
• 1 tablespoon flour, to thicken
• 1 cup frozen peas

Method

1. Boil the potatoes in salted water until fork-tender (about 15 minutes).
2. Drain and mash with butter, milk, and cheese (if using).
3. Season with salt and pepper, then keep it nearby.
4. Warm olive oil in a large skillet over a medium flame.
5. Tip in the ground beef and cook until browned. Drain any excess fat.
6. Mix in the onion, carrots, and garlic. Simmer for about 5 minutes, until softened.
7. Mix in the tomato paste, Worcestershire sauce, thyme, salt, and pepper.
8. Tip in the Guinness and beef broth, scraping up any browned bits from the bottom.
9. Scatter in the flour and stir to combine.
10. Leave it to the mixture simmer for 15-20 minutes, until slightly thickened and flavorful.
11. Mix in the frozen peas, then remove from the heat.
12. Heat oven to 400°F (200°C).
13. Smooth the beef mixture into a baking dish, then spoon the mashed potatoes on top, spreading to cover. Use a fork (like a rake) to create ridges for a crispier finish.
14. Cook for 20-25 minutes, until golden on top and bubbling around the edges.
15. Leave it to cool slightly before serving.

More beef ideas are in the beef collection.