AuthorHeather WallaceCategorymOODifficultyIntermediateThis Guinness Cottage Pie is the perfect way to celebrate St. Patrick's Day this year!
Beef and vegetables slow simmered in a savory Guinness broth to perfection and then topped with olive oil mashed potatoes and baked...it's the ultimate comfort food for a cold night!
Shepherd's pie is traditionally made with ground lamb while Cottage Pie is made with ground beef, while both are equally delicious in their own way I've kicked it up a notch or two with the addition of stout to deepen the flavors....and it's delicious!
In a large heavy bottom saucepan heat 2 tablespoons of olive oil over medium-high heat.
Saute 1 large chopped red onion, 4 cloves of sliced garlic, 5 chopped carrots, and 3 chopped celery stalks for 8 to 10 Minutes or until soft.
Remove from the pan and set aside.
Add 2 lbs ground chuck to the hot pan along with 1 1/2 teaspoons of anchovy paste, and cook until browned.
Drain grease from the meat.
Place the cooked vegetables in a food processor and pulse so they are chopped into small pieces.
Add to the beef along with 2 teaspoons of chopped thyme leaves, 1 sprig of rosemary leaves chopped, and 2 tablespoons of tomato paste.
Stir in an 11.2-ounce bottle of Guinness Draught Stout and cook until the liquid is reduced by half, scraping the bottom of the pan to release any brown bits.
Add 14 ounces of crushed tomatoes, 1 1/2 cups of beef broth, and 2 tablespoons of Worcestershire sauce.
Season with freshly ground black pepper to taste, and cook for 20 Minutes stirring occasionally.
Cover the pan keeping the lid slightly ajar and cook for another 20 Minutes.
Stir in 1/2 cup of frozen peas.
Preheat oven to 400°F.
In a large saucepan add 2 lbs of peeled and chopped Idaho potatoes, cover with water and add kosher salt.
Bring to a boil and cook for 15 Minutes.
Drain and add to the bowl of a mixer fitted with a paddle attachment.
Mix to mash the potatoes, and add kosher salt and pepper to taste.
Drizzle in 1/2 cup of olive oil and 4 tablespoons of unsalted butter.
In a large 9x13-inch baking pan spread the meat mixture evenly and top with the mashed potatoes and scrape the top with a fork.
Drizzle with olive oil and bake for 35 to 40 Minutes until golden brown.
Serve with a side of peas.
Ingredients
Directions
In a large heavy bottom saucepan heat 2 tablespoons of olive oil over medium-high heat.
Saute 1 large chopped red onion, 4 cloves of sliced garlic, 5 chopped carrots, and 3 chopped celery stalks for 8 to 10 Minutes or until soft.
Remove from the pan and set aside.
Add 2 lbs ground chuck to the hot pan along with 1 1/2 teaspoons of anchovy paste, and cook until browned.
Drain grease from the meat.
Place the cooked vegetables in a food processor and pulse so they are chopped into small pieces.
Add to the beef along with 2 teaspoons of chopped thyme leaves, 1 sprig of rosemary leaves chopped, and 2 tablespoons of tomato paste.
Stir in an 11.2-ounce bottle of Guinness Draught Stout and cook until the liquid is reduced by half, scraping the bottom of the pan to release any brown bits.
Add 14 ounces of crushed tomatoes, 1 1/2 cups of beef broth, and 2 tablespoons of Worcestershire sauce.
Season with freshly ground black pepper to taste, and cook for 20 Minutes stirring occasionally.
Cover the pan keeping the lid slightly ajar and cook for another 20 Minutes.
Stir in 1/2 cup of frozen peas.
Preheat oven to 400°F.
In a large saucepan add 2 lbs of peeled and chopped Idaho potatoes, cover with water and add kosher salt.
Bring to a boil and cook for 15 Minutes.
Drain and add to the bowl of a mixer fitted with a paddle attachment.
Mix to mash the potatoes, and add kosher salt and pepper to taste.
Drizzle in 1/2 cup of olive oil and 4 tablespoons of unsalted butter.
In a large 9x13-inch baking pan spread the meat mixture evenly and top with the mashed potatoes and scrape the top with a fork.
Drizzle with olive oil and bake for 35 to 40 Minutes until golden brown.
Serve with a side of peas.