Entree: Ireland – Dublin & East – Cottage Pie (Baked Irish dish of minced beef and vegetables topped with creamy mashed potatoes)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 1.5 lb (680 g) ground beef
- 2 lb (900 g) russet potatoes, peeled and cut into chunks
- 4 tbsp (60 g) butter, divided
- 1/2 cup (120 ml) milk
- 2 tbsp (30 ml) olive oil
- 1 large onion, diced, about 8 oz (225 g)
- 2 carrots, diced, about 1 cup (150 g)
- 2 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) beef stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 cup (150 g) frozen peas
- 1 tsp (1 g) dried thyme or 1 tsp fresh chopped
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) black pepper
- Optional: 1/4 cup (25 g) grated mature cheddar for sprinkling

Instructions

1. Preheat oven to 400°F (200°C). Place potatoes in a pot of salted water, bring to a boil, and cook until tender, about 15–20 minutes. Drain, mash with 2 tbsp (30 g) butter and 1/2 cup (120 ml) milk until smooth; season with salt and pepper. Set aside.
2. Meanwhile, heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. Add diced onion and carrots and sauté until softened, about 6–8 minutes. Add garlic and cook 1 minute.
3. Increase heat to medium-high, add ground beef, and cook until browned, breaking up lumps, about 8 minutes. Drain excess fat if necessary.
4. Stir in tomato paste and flour and cook 1–2 minutes to remove raw flour taste. Gradually add beef stock while stirring to create a thickened sauce. Add Worcestershire sauce, thyme, salt, and pepper. Simmer 5 minutes until mixture is thickened, then stir in frozen peas and remove from heat.
5. Spoon the meat mixture into a 9x9 inch (23x23 cm) or similar baking dish, smoothing the top. Spread mashed potatoes over the filling in an even layer and, if using, sprinkle grated cheddar on top.
6. Bake uncovered 20–25 minutes until the top is golden and filling is bubbling. Let rest 5 minutes before serving.