Cottage Pie
Ingredients
Beef Filling
-
2
tablespoons
olive oil
-
1
cup
onion, chopped
-
2
pounds
ground beef or ground lamb
-
2
teaspoons
parsley, chopped
-
1
teaspoon
rosemary, chopped
-
1
teaspoon
thyme, chopped
-
1
teaspoon
sea salt
-
½
teaspoon
black pepper
-
2
tablespoons
Worcestershire sauce
-
3
cloves
garlic, minced
-
3
tablespoons
all-purpose flour
-
3
tablespoons
tomato paste
-
1
cup
carrots, diced
-
1
cup
peas, frozen or fresh
-
1
cup
Guinness
-
1
cup
beef broth
Mashed Potatoes
-
2
pounds
potatoes, peeled and cut
-
¼
cup
butter
-
¼
cup
milk
-
2
ounces
cream cheese
-
1
large
egg yolk
-
1
cup
cheddar cheese, shredded
-
1
teaspoon
sea salt
-
½
teaspoon
black pepper
Assembly
-
¼
cup
cheddar cheese, shredded
-
1
teaspoon
parsley, chopped (garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Heat olive oil in a large frying pan over medium heat and sauté chopped onion for 5 minutes.
- Add minced garlic and sauté for an additional minute.
- Add diced carrots and cook for 2-3 minutes until slightly softened.
- Add ground beef and cook for 8-10 minutes until browned, breaking it up as it cooks.
- Deglaze the pan with Guinness, scraping up any bits from the bottom.
- Add flour and mix well, cooking for 2 minutes.
- Stir in tomato paste, beef broth, Worcestershire sauce, herbs, salt, and pepper, and let simmer for 2-3 minutes.
- Add peas and remove from heat.
- Boil potatoes in salted water until tender, then drain and return to the pot to remove excess water.
- Mash potatoes with butter, then mix in egg yolk, milk, cream cheese, and cheddar cheese.
- Spread the beef mixture in a baking dish and top with mashed potatoes.
- Bake for 20 minutes, then sprinkle with additional cheddar and parsley, and bake for another 10 minutes.
- Let sit for 10-15 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
719
Total fat
55g
Total carbohydrates
17g
Total protein
36g
Sodium
1345mg
Cholesterol
195mg
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