My family loves this dish. And whether you’re using ground beef and making a cottage pie, or using lamb to make a shepherd’s pie it is super easy to make and delicious.
But I hope you enjoy the video and the recipe. If you do end up trying it I would like to hear how it turned out and if you have any updates you would make.
Thanks!
Ingredients
Meat Filling:
2 tablespoons oil
1 cup diced onion
1 cup diced carrots (about 3 carrots)
1 lb. 90% lean ground beef -or ground lamb
2 teaspoons dried parsley leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 garlic cloves -minced
2 tablespoons all purpose flour
2 tablespoons tomato paste or ketchup
1 tablespoon chicken bouillon
1 bottle of Guinness
1/2 cup frozen mixed peas
Mashed Potatoes:
1 1/2 - 2 lb. russet potatoes -about 3 large potatoes peeled and cut into 1 inch cubes
8 tablespoons unsalted butter -1 stick
1/3 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Instructions
Make the Mashed Potatoes
Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid and add the butter so it can start to melt.
Add milk, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together and they are as lumpy as you like them.
Make the Meat Filling
Add the oil to a large cast iron pan or skillet and place it over medium-high heat for 2 minutes. Once the oil is hot add the onions and carrots. Cook 5 minutes, stirring occasionally.
Push the vegetables to the side and create a well in the middle to add the ground beef.
Add the ground beef (or ground lamb) to the skillet and break it apart with a spoon. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
Mix everything together and add in the herbs and salt a pepper.
Add the Worcestershire sauce, bouillon and garlic. Stir to combine. Cook for 1 minute.
Add the tomato paste or ketchup.
Add a little bit of the beer to scrap up any bits that have collected on the bottom. Then add the flour and cook it until you can’t see any flour left and everything should look a bit lumpy and thick.
Add the rest of the beer and then bring it all up to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally until it thickens.
Set the meat mixture aside. Preheat oven to 400 degrees F or 375 degrees with convection.
Assemble the Pie
If you’re cooking this in a cast iron pan then you can evenly spread the mixture out in the pan before you add the mashed potatoes on top. Otherwise transfer your meat mixture to an oven safe dish and spread it all out into an even layer and then cover with the mashed potatoes.
Once the potatoes are added then drag a fork over the top to create some ridges which will crisp up in the oven and give a little texture.
If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.
Let cool a little bit and then enjoy with some fresh parsley or chives on top!
Let me know how it turned out!
