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Irish Cottage Pie
Ingredients
Filling
| Quantity | |
|---|---|
| Ground beef | 1.5 lbs. (680 g) |
| Salt and pepper | To taste |
| Oil or butter | 1 tbsp. |
| Onion, diced | 1 medium |
| Carrots, diced | 2 |
| Garlic, minced | 1 to 4 cloves |
| Flour | 2 tbsp. |
| Worcestershire sauce | 1 tbsp. |
| Rosemary and thyme | Fresh or dried |
| Frozen peas | ¾ cup (124 g) |
| Frozen corn | ¾ cup (124 g) |
| Guinness stout | ¾ cup (177 ml) |
| Beef stock | ¾ cup (177 ml) |
Mashed Potatoes
| Quantity | |
|---|---|
| Russet or Yukon Gold | 2 lbs (1 kg) |
| Unsalted butter | ½ cup (120 g) |
| Aged Irish cheddar, divided | 1 cup (170 g) |
| Egg yolks, beaten | 2 |
| Salt and pepper | To taste |
Steps
🍀✨ Hey, foodie friends! If you're looking for the ultimate cozy dish to celebrate St. Patrick’s Day, this hearty Irish Cottage Pie is calling your name! Rich, savory beef filling loaded with veggies, simmered in a delicious Guinness-infused gravy, and topped with the creamiest Irish cheddar mashed potatoes—this dish is pure comfort in every bite! The best part? We're cooking on the barbecue!
1. Preheat your BBQ to 375°F, setting all burners to low.
2. Prep all veggies, dice the onion, peel and dice the carrots, mince or grate the garlic, and wash, peel, then chop the potatoes into 1-inch cubes.
3. Toss the potatoes into a large pot and cover with cold water. Salt the water and bring to a boil. Once boiling, cook the potatoes for around 10 minutes or until a fork meets little resistance when you stab a chunk. Drain and keep warm.
4. Using your infrared or range side burner, cook the ground meat, seasoning with salt and pepper, until the liquid has evaporated and the fasts have begun to caramelize the outside of the meat. Be sure to break the meat into small chunks. If there is a lot of grease, remove all but 1 to 2 tbsp. of it. If there's isn't a lot of grease, add oil or butter.
5. Once the meat has begun to caramelize, and you have added or removed fat as needed, add in the onion, cooking until it starts to soften. Then, add the carrot, cooking until it begins to soften. Add the garlic, cooking for around a minute, before dusting with flour. Cook until the flour smell has dissipated. Add the Worcestershire, herbs, peas, corn, and finally the stout and stock. Bring the mixture to a simmer for a little, until it begins to thicken.
6. Once drained, place the potatoes over a medium-low heat and stir until any excess water has evaporated. Then remove from heat, and add the butter, 2/3 of the cheese, and mash. Once smooth, season the potatoes to taste with salt and pepper. Then stir in the egg yolks.
7. Assemble the pie by putting the meat mixture into a ceramic casserole dish or a large cast iron frying pan. Top the meat mixture with the mashed potatoes, scuffing the potatoes to increase the surface area. Top this with the last of the cheese.
8. Bake the cottage pie on the BBQ for about 20 minutes, or until the cheese is melted and things are starting to look crispy.
9. Remove the cottage pie from the BBQ and allow it to rest for 10-15 minutes before serving.
Pro tip: Don't forget a good Irish Whiskey, fresh bread, and more cheese!
Enjoy and remember, you got this!
Written by: Phylicia Burd
Recipe by: Napoleon