Irish Cottage Pie

Preheat your BBQ to 375°F (190°C) with all burners set to low. Prepare the vegetables: dice the onion, peel and dice the carrots, mince or grate the garlic, and wash, peel, and chop the potatoes into 1-inch cubes.

Place the potatoes in a large pot of cold salted water. Bring to a boil and cook for about 10 minutes, or until tender when pierced with a fork. Drain and keep warm.

On a side burner or infrared burner, cook the ground meat over medium heat, seasoning with salt and pepper. Break into small chunks and cook until browned and the liquid has evaporated. Adjust fat by removing excess or adding 1–2 tbsp oil or butter if needed.

Add the onion, cooking until softened, followed by the carrots and then the garlic. Stir in flour and cook briefly to remove the raw flavor. Add Worcestershire sauce, herbs, peas, corn, stout, and stock. Simmer until the mixture thickens.

Return the drained potatoes to medium-low heat to evaporate moisture, then mash with butter and 2/3 of the cheese. Season to taste with salt and pepper, then stir in the egg yolks until smooth and creamy.

Assemble by spreading the meat mixture into a casserole dish or cast iron pan. Top with the mashed potatoes, scuffing the surface for texture, and sprinkle with the remaining cheese. Bake on the BBQ for 20 minutes, or until golden and crisp. Let rest 10–15 minutes before serving.

Don't forget a good Irish Whiskey, fresh bread, and more cheese!