Entree: Ireland – Irish Pub Classics – Irish Cottage Pie (Baked minced beef and vegetable filling topped with mashed potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Additional 5 min

Total 1 hr 15 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 lb ground beef
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp all-purpose flour
- 1 cup (240 ml) beef stock
- 2 tbsp (30 ml) Worcestershire sauce
- 1 cup frozen peas
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 lb russet potatoes, peeled and quartered
- 4 tbsp unsalted butter
- 1/2 cup (120 ml) whole milk
- 1/2 cup shredded cheddar cheese (optional)
- 1 egg, beaten (optional, for glazing)

Show original ingredient measurements

- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 tbsp (20 g) tomato paste
- 1 tbsp (10 g) all-purpose flour
- 1 cup (240 ml) beef stock
- 2 tbsp (30 ml) Worcestershire sauce
- 1 cup (150 g) frozen peas
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (1 g) dried thyme
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 2 lb (900 g) russet potatoes, peeled and quartered
- 4 tbsp (60 g) unsalted butter
- 1/2 cup (120 ml) whole milk
- 1/2 cup (50 g) shredded cheddar cheese (optional)
- 1 egg, beaten (optional, for glazing)

Instructions

1. Preheat oven to 400°F (200°C). Bring a large pot of salted water to a boil for the potatoes.
2. In a large skillet over medium-high heat, warm oil and brown the ground beef until no longer pink, breaking it up as it cooks. Drain excess fat, leaving a little for flavor.
3. Add diced onion, carrots, and celery to the skillet and cook until softened, about 6–8 minutes. Stir in garlic and tomato paste and cook 1 minute.
4. Sprinkle flour over the mixture and stir to combine. Gradually add beef stock while stirring to create a glossy gravy. Stir in Worcestershire sauce, thyme, peas, salt, and pepper. Simmer 5–8 minutes until thickened. Taste and adjust seasoning.
5. Meanwhile, cook potatoes in boiling water until very tender, about 15–18 minutes. Drain well and mash with butter and milk until smooth; season with salt and pepper to taste.
6. Spoon the meat and vegetable filling into a 9x9-inch (or similar) baking dish and smooth the top. Spread mashed potatoes over the filling in an even layer. If using, sprinkle cheddar over the top and brush edges with beaten egg for a golden finish.
7. Bake in the preheated oven 20–25 minutes until the top is golden and the filling is bubbling. For extra browning, place under the broiler 1–2 minutes, watching carefully.
8. Let rest 5 minutes before serving.