Description
This hearty Beef & Guinness Cottage Pie combines tender minced beef simmered in a rich Guinness-infused gravy with a creamy, cheesy mashed potato topping. Perfectly browned in the oven, this classic Irish-inspired dish makes a comforting and satisfying meal for the whole family.
Ingredients
Scale
For the Pie Filling
- 1 kg minced 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 (1 can)
- 2 sprigs thyme
- 1 bay leaf
- 4 tbsp flour
- 2 tbsp Worcestershire sauce
- Salt & pepper, to taste
- 1 anise
- 2 tbsp olive oil
For the Mash Topping
- 1.3 kg potatoes, peeled & chopped
- 100 g butter
- 100 g grated cheddar cheese (divided as 80g for mash, remainder for topping)
- Chives (quantity not specified, use approx. 2 tbsp chopped)
- Cream (quantity not specified, estimate 100 ml for mashing)
Instructions
- Prepare the pie filling base: Heat 2 tablespoons of olive oil in a large pot over medium heat. Fry the diced onion, carrots, crushed garlic, and diced red chili until they become soft and fragrant, about 4 to 5 minutes.
- Cook the mince beef: Add 1 kg minced beef to the pot and cook, breaking it up with a spoon, until browned evenly throughout, approximately 10 to 12 minutes.
- Make the flour-Guinness mixture: In a small bowl, combine 4 tablespoons flour with 100 ml Guinness and stir to form a smooth mixture. Set this aside for later.
- Add liquids and seasonings: Pour the remaining Guinness (about 340 ml), beef stock (250 ml), tomato paste (2 tbsp), Worcestershire sauce (2 tbsp), thyme sprigs (2), bay leaf (1), and anise (1) into the pot with the browned mince and vegetables.
- Simmer and thicken: Bring the mixture to a simmer over medium heat. Once simmering, stir in the previously prepared flour and Guinness mixture. Continue cooking at a gentle simmer, stirring occasionally, for 20 to 30 minutes until the liquid reduces to a thick gravy consistency.
- Set aside to cool: When the filling has thickened to your liking, remove from heat and allow it to cool slightly. This helps with easier assembly later.
- Boil potatoes: Place the peeled and chopped 1.3 kg potatoes into a large pot of heavily salted boiling water. Cook until tender and soft enough to mash, approximately 15 minutes.
- Drain and mash potatoes: Drain the potatoes well and let them steam for about 1 minute to remove excess moisture. Then, add 100 g butter, approximately 100 ml cream, 80 g grated cheddar cheese, and chopped chives to the potatoes. Stir thoroughly to combine into a smooth mash.
- Assemble the cottage pie: Preheat your oven to 180°C (356°F). Spoon the cooled beef and Guinness filling into an appropriate baking dish. Spread the mashed potatoes evenly on top, then use a fork to create rough peaks and ridges on the surface of the mash to encourage browning.
- Top and bake: Sprinkle the remaining grated cheddar cheese over the mashed potato topping. Bake in the preheated oven for 25 to 30 minutes or until the top is golden and crusty.
Notes
- Allowing the filling to cool before assembling helps prevent the mashed potato from becoming runny.
- The fork peaks on the mashed potato topping create a crispy, golden crust during baking.
- If you prefer, omit the chili for a milder flavor.
- The amount of cream for mashing is estimated at 100 ml based on typical texture preferences.
- Cook times are approximate depending on stove and oven variations; monitor the thickness of the gravy and doneness of potatoes.
