Ok…I don’t like this. I love it! I lived in Dublin for several years and I have good memories of cottage pie. The smell of this filling the house is wonderful and the touch of Guinness enriches the flavour. You only need a cup of Guinness so you have the tough job of polishing off the rest as you cook. 😉 My Spanish husband had never tried anything like this before and he adored it. I found the recipe on a website called girlinthelittleredkitchen.com.
Guinness Cottage Pie
For the mashed potato topping:
1½ lbs yukon gold potatoes, peeled & cubed [I used regular Spanish boiling potatoes]
4 tablespoons unsalted butter
½ cup half and half (you can sub milk if you choose)[I used milk]
salt and pepper to taste
For the filling:
1lb ground beef
1 medium yellow onion, cut into ½ inch dice
2 small carrots, cut into ½ inch dice
2 large cloves garlic, finely minced
½ teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons tomato paste
1 teaspoon worcestershire sauce
1 cup Guinness stout
½ cup frozen sweet peas
Place the potatoes in a large pot and cover with water, add a tablespoon or two of salt, cover and bring a boil. Cook until fork tender, about 20 minutes.
Drain and mash with a potato ricer or with a fork until no lumps remain.Add the butter, half and half (or milk) and mix until the potatoes are completely smooth.Season with salt and pepper and set aside.
Pre-heat your oven to 400 degrees F. and have a 1 quart baking dish nearby.In a large skillet, over medium heat drizzle about 1 tablespoon of olive oil and sauté the onions and carrots until soft, about 7-9 minutes. Stir in the garlic, cook for 30 seconds.Add the ground beef, breaking up into small pieces and cook until no longer pink.Season the ground beef mixture with the dried thyme, salt and pepper. Stir in the tomato paste and cook for 30 seconds, then mix in the worcestershire sauce.Pour in your guinness, bring to a boil and then reduce the heat to a simmer. Cook until the sauce has thickened about 15 minutes.In the last two minutes, stir in the frozen peas.
Pour the mixture into the baking dish and top with about half the mashed potatoes, spreading to the edges to create a seal.If you choose to do so – you can pipe the remaining mashed potatoes for a nice topping or add the remaining mashed potatoes and with a fork spike the top.Bake for 25 minutes – the topping will be lightly golden form a crust.Let sit for 5-10 minutes before serving.
I thought I would have leftovers! 🙂
Serve this meal with a lovely Guinness!
Enjoy! Xxxx Natascha