Irish Style Cottage Pie
This is also known as Shepherd's Pie, though this version doesn't have any lamb due to family preferences, leaving the shepherds out of the equation. Some or all of the ground beef can be substituted for ground lamb if desired. The meat filling can be made ahead of time and combined with the potatoes on the day of serving. We've found this also freezes well fully assembled for an easy freezer-to-oven dinner."this recipe has become a family regular, a 'cheap' meal that goes a long way..with left overs tasting even better a couple of days later! A big personal plus for me is also that my two year old daughter can't get enough of it so anything she asks more for is always going to be a winner with me :) " - TimH463
Yield: 8 Servings Ready in 2 hours
260 people trying soon
Verified by Tammylucas
|4 stripsbacon; diced|
|1 mediumonion; diced|
|1 mediumcarrot; diced|
|1.5 lbsground beef|
|1-2 cupschicken stock; low sodium|
|1 tspwhole grain mustard|
|1 tbspsoy sauce or worchestershire sauce|
|4 largerusset potatoes|
|1 cupDubliner cheese (can substitute cheddar); shredded|
Irish Style Cottage Pie Preparation
1) Dice 4 strips bacon and cook over medium heat to render the fat
2) Add 1 diced medium onion and 1 diced medium carrot to bacon, sprinkle with salt, and sweat for a few minutes until the onions are just starting to brown
3) Push onion mix to edges of pan, add half of the beef, salt, and brown very well (do not turn for long periods of time until the meat builds a nice brown crust on several sides)
4) Remove much of the browned beef, add the rest of the beef and brown thoroughly as above (don't add all at once or the meat will steam instead of browning).
5) Add all beef and onion mixture to the pan, sprinkle with 2 tbsp flour, stir the flour into the mix and cook for ~2 minutes
6) Pour in 6 oz Guiness, vigorously scrape up the browned bits from the bottom of the pan
7) After Guiness reduces add 1 cup of stock and bring to a low boil. If the filling doesn't have enough gravy to it, add some of the other cup of stock in increments, return to a boil and check the consistency.
8) After reaching the desired consistency of gravy, add soy/worchestershire sauce, honey, and mustard, stir well, and simmer for 10 minutes.
9) Set meat filling aside off the heat or store covered in the refrigerator if finishing the dish on another day.
10) Preheat oven for 350'F. Cube the potatoes, cover with water, and boil until fork tender. Mash well, adding butter and milk for a smooth, rich consistency.
11) In a 9x13" casserole dish, spread the meat filling along the bottom, then cover the filling with mashed potatoes, spreading from edge to edge to form a seal. Sprinkle the top with shredded cheese and bake in the 350'F oven for 30-40 minutes, until the filling is bubbling up the sides.
12) If the cheese is not sufficiently browned, set the oven to broil and watch it carefully, removing when the cheese is browned to taste (this will happen very quickly, so don't leave unattended -- it's easy to burn otherwise).
13) Remove from oven and let sit 10 minutes before serving. Leftovers reheat well in the microwave.
I find the meat filling works best with a large cast iron pan over non-stick varieties, as the browning of the meat and brown bits that stick to the pan are crucial for developing the full flavor of the filling.
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