Description
This Beef & Guinness Cottage Pie is a hearty, comforting dish combining rich minced beef simmered in Guinness stout and aromatic herbs, topped with creamy cheddar-infused mashed potatoes baked to a golden crust. Perfect for a satisfying family meal, it offers a delicious twist on the classic cottage pie with deep flavors and a crisp cheesy topping.
Ingredients
Scale
For the Pie:
- 1 kg mince beef
- 2 cloves garlic, crushed
- 1 brown onion, diced
- 2 carrots, diced
- 1 red chili, diced
- 2 tbsp tomato paste
- 250 ml beef stock
- 440 ml Guinness stout (1 can)
- 2 sprigs thyme
- 1 bayleaf
- 4 tbsp flour
- 2 tbsp Worcestershire sauce
- Salt & pepper, to taste
- 1 anise
- 2 tbsp olive oil
For the Potato Topping:
- 1.3 kg potatoes, peeled and chopped
- 100 g butter
- 100 g grated cheddar cheese (divided: 80 g for mash, 20 g for topping)
- Chives, chopped (quantity not specified; approximately 2 tbsp finely chopped)
Instructions
- Prepare the Pie Vegetables: Heat 2 tbsp olive oil in a large pot or deep skillet. Fry the diced onion, carrots, crushed garlic, and diced red chili over medium heat for 4 to 5 minutes until softened and fragrant.
- Brown the Mince: Add 1 kg of minced beef to the pot and cook it for 10 to 12 minutes, breaking up the meat thoroughly with a spoon until browned and cooked through.
- Prepare Flour-Guinness Mixture: In a small bowl, whisk together 4 tbsp flour with 100 ml of Guinness stout and set this mixture aside to be added later.
- Add Liquids and Flavorings: Pour the remaining 340 ml of Guinness into the pot along with 2 sprigs of thyme, 1 bay leaf, 1 anise, 2 tbsp tomato paste, 2 tbsp Worcestershire sauce, and 250 ml beef stock. Bring the mixture to a gentle simmer.
- Incorporate Flour Mixture and Simmer: Stir in the flour and Guinness mixture, then cook at a medium simmer for 20 to 30 minutes, stirring occasionally, until the sauce thickens to a gravy-like consistency.
- Cool the Pie Filling: Once thickened to your liking, remove the pie filling from heat and set aside to cool slightly before assembling.
- Boil the Potatoes: Place peeled and chopped potatoes (1.3 kg) into heavily salted boiling water and cook for approximately 15 minutes until they are soft enough to mash.
- Drain and Mash Potatoes: Drain the potatoes well and let them steam for about 1 minute to remove extra moisture. Return to the pot, add 100 g butter, 80 g of grated cheddar cheese, and approximately 2 tablespoons of chopped chives. Mash and stir until smooth and combined.
- Assemble the Cottage Pie: Preheat the oven to 180°C (350°F). Spoon the cooled beef filling into a baking dish. Spread the mashed potato topping evenly over the meat filling. Use a fork to roughen the surface of the mashed potatoes to help create a crispy crust.
- Add Cheese and Bake: Sprinkle the remaining 20 g of grated cheddar cheese over the mashed potatoes. Bake the pie in the preheated oven for 25 to 30 minutes until the top is golden brown and crusty.
Notes
- The simmering time can be adjusted to thicken the gravy to your preferred consistency; longer simmering reduces the liquid more for a richer sauce.
- Allowing the pie filling to cool slightly before assembling prevents the mashed potatoes from melting into the meat mixture.
- Using a fork to roughen the mashed potato surface before baking helps create those delicious browned, crispy edges.
- Adding cheddar cheese into the mash and on top enhances both flavor and texture, but it is optional.
