• 348320a4ed0eee38d924935b8c9c7cd4

Irish Cottage Pie

Prep
Cook
Serves 8people
Ingredients
Potato Topping-
2
lb russet or Yukon gold potatoes, peeled and cut into large chunks
1/4
cup half and half
4
tbsp butter, softened
1
tsp kosher salt
1/4
tsp black pepper
Meat Filling-
2
tbsp vegetable oil
1
medium yellow onion, chopped
2
carrots, chopped in small pieces
Kosher salt and pepper
3
cloves garlic, minced
1
tsp thyme
2
lb ground lean beef
2
tsp tomato paste
2
tsp Worcestershire sauce
1
cup beef broth
1 1/2
tbsp cornstarch
1
cup frozen peas
Directions
1.
Boil the potatoes for 12-15 minutes on high heat until the potatoes fork tender. Prepare the filling while the potatoes are boiling. Drain the potatoes and add them to a medium bowl. Using a potato masher, mash the potatoes and add the half and half, butter, salt and pepper until smooth. Set aside.
2.
Preheat the oven to 400 degrees F. While the potatoes are boiling, prepare the filling by heating a large sauté pan with vegetable oil on medium high heat. Add the onions and cook them for 4 minutes until soft. Add the carrots, garlic, and thyme. Cook for an additional 3 minutes. Season with salt and pepper according to your personal preference.
3.
Transfer the onion and carrot mixture to a separate bowl and return the pan to the stove. Cook the lean beef until done and season with salt and pepper. Add and mix in the tomato paste and Worcestershire sauce.
4.
Add the (room temperature) beef broth to a small bowl and gently stir in the corn starch until dissolved. Add the onion mixture and broth back to the pan with the beef and add the peas. Stir everything until well combined and cook for 5 minutes on medium low heat until the sauce thickens.
5.
Spray a medium casserole pan with non-stick spray. Transfer the beef mixture to the pan in one large even layer. Top the beef layer with an even layer of the mashed potatoes. Bake for 20-25 minutes until the potato layer slightly browns. Allow the pie to cool for 10 minutes before serving.

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