This Cottage Pie is a great idea for a weeknight dinner. This classic British dish is stuffed with ground beef and topped with creamy mashed potatoes. We added a touch of stout and bourbon for an even more flavorful experience. What a great combination to warm up and stay cozy!
Total Time
1hr
5.0
1 Rating
Author: Scarlett Wang at SideChef
Servings:
6
Ingredients
Mashed Potatoes
•
3
lb
Potatoes
•
8
cups
Cold
Water
•
2/3
cup
Grated
Cheddar Cheese
•
2
Eggland's Best Classic Eggs
•
1/2
cup
Milk
•
2
Tbsp
Butter
•
1
tsp
Salt
•
1
tsp
Ground Black Pepper
Stew
•
1
lb
Ground Beef
•
3/4
cup
Frozen
Green Peas
•
1
Carrot
, peeled, chopped
•
1/2
Yellow Onion
, chopped
•
3
cloves
Garlic
, minced
•
1
cup
Beef Stock
•
1/2
cup
Stout Beer
or Beef Stock
•
2
Tbsp
Vegetable Oil
•
2
Tbsp
All-Purpose Flour
•
1
Tbsp
Bourbon
or Madeira Wine
(optional)
•
1
Tbsp
Tomato Paste
•
1
Tbsp
Worcestershire Sauce
•
1
tsp
Fresh Rosemary
, chopped
•
1
tsp
Fresh Thyme
, chopped
•
1
tsp
Salt
•
1
tsp
Ground Black Pepper
Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C).
2.
Place the Potatoes (3 lb) in the pot and cover them with Water (8 cups). Bring to a boil over high heat. Then turn to medium heat and cook until tender for about 15 minutes.
3.
While the potatoes are cooking, heat the Vegetable Oil (2 Tbsp) in the pan over medium heat. Add the Yellow Onion (1/2) and Garlic (3 cloves). Sauté for 2 minutes.
4.
Add Ground Beef (1 lb) and use a spatula to break it down. Cook until no longer pink for about 3 minutes.
5.
Add Carrot (1), Tomato Paste (1 Tbsp), Fresh Rosemary (1 tsp), Fresh Thyme (1 tsp), and All-Purpose Flour (2 Tbsp). Stir to combine. Cook over medium-low heat for 2-3 minutes, stirring occasionally.
6.
Add Bourbon (1 Tbsp) and Worcestershire Sauce (1 Tbsp) and mix well.
7.
Add Stout Beer (1/2 cup), Beef Stock (1 cup), and Green Peas (3/4 cup). Reduce to low heat to simmer and cook until thickened. Stirring occasionally. Then season with Salt (1 tsp) and Ground Black Pepper (1 tsp).
8.
When the potatoes are cooked, drain and return them back to the warm pot. Add Cheddar Cheese (2/3 cup) and Butter (2 Tbsp), then use a masher to mash everything together.
9.
Add Milk (1/2 cup) and Eggland's Best Classic Eggs (2) yolk. Mix together and season with Salt (1 tsp) and Ground Black Pepper (1 tsp).
10.
Transfer the stew mixture to a pie dish. Spread the mashed potatoes over the top. And use a fork to drag the tines over the top of the mash to get crispy bits.
11.
Bake for 20-25 minutes, or until the top is golden brown.
12.
Sprinkle extra thyme on top and serve hot.
Nutrition Per Serving
CALORIES
590
FAT
25.5 g
PROTEIN
30.8 g
CARBS
55.7 g
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