Irish Cottage Pie

This Irish Cottage Pie is a hearty meal traditionally made for St. Patrick’s Day. It’s so rich and comforting that you’ll want to enjoy it all winter long.

Prep Time10

Cook Time1 10

Total Time1 20

Servings:

Calories: 448kcal

Author: Karin and Ken

Ingredients

FILLING:

3 pounds ground beef medium or lean
1 yellow onion large, medium chopped
3 medium celery stalks minced
3 tablespoons tomato paste
3 cups beef stock low sodium
2 ½ tablespoons Worcestershire sauce
½ tablespoon sea salt
½ tablespoon fresh thyme
1 teaspoon ground black pepper
4 tablespoons cold water
3 tablespoons cornstarch
2 cups frozen peas and carrots

TOPPING:

3 pounds russet potatoes peeled and cut
10 tablespoons milk
½ stick unsalted butter
3 cups gruyere cheese shredded
1 teaspoon sea salt

Instructions

Cook beef on medium-high heat until almost fully browned then drain most of the excess fat.
Add chopped onion and celery and cook for 5 minutes.
Cook tomato paste for 2 minutes, then pour in beef stock, along with Worcestershire sauce, salt, thyme and black pepper.
Bring to a boil then reduce the heat and cover for 20 minutes.
While beef cooks, add potatoes to a large pot and bring to a cook for about 15-20 minutes, until potatoes are fork tender.
Drain potatoes, then melt butter before adding the potatoes back to the pot with cheese, milk and salt. Mash to your desired consistency (taste and season to your preference).
Preheat oven to 350F.
When the beef is completed, simmer covered, mix and add in the cornstarch slurry. Cook uncovered for an additional 10-20 minutes or until it has thickened (you do not want to remove all liquid but most).
Mix in frozen peas and carrots, then transfer to a 9x13 baking. Carefully place mashed potato on top and lightly scrape with a fork to leave lines, if desired (I tend to place cobble stones of potatoes on top to make it even, since it cannot be spread on top).
Bake for 25 minutes, uncovered. If desired, broil until golden.

Notes

Allow the mashed potatoes and the beef mixture to cool slightly before assembling the cottage pie. Also, ensure that neither is too thin, or the potatoes will sink to the bottom.
Drain the beef well after you brown it so your Irish pie is not too greasy.
Allow your Irish cottage pie to rest for a few minutes before serving it so it doesn’t fall apart.

Nutrition