Cottage Irish Pie
This Cottage Irish Pie layers savory beef and rich gravy under creamy mashed potatoes and melted cheese for an easy, satisfying meal.
Servings: 12
Calories: 551kcal
Equipment
- 9x13 Baking Dish
- Measuring Cups and Spoons
- Large Skillet
- Large Pot and Strainer
Ingredients
FILLING:
- 3 pounds ground beef medium or lean
- 1 large yellow onion chopped
- 3 medium celery stalks minced
- 3 tablespoon tomato paste
- 3 cups beef stock low sodium
- 2 ½ tablespoon Worcestershire sauce
- ½ tablespoon sea salt
- ½ tablespoon fresh thyme
- 1 teaspoon ground black pepper
- 4 tablespoon cold water
- 3 tablespoon cornstarch
- 2 cups frozen peas and carrots
TOPPING:
- 3 pounds russet potatoes peeled and cut
- 10 tablespoon milk
- ½ stick unsalted butter
- 3 cups gruyere cheese shredded
- 1 teaspoon sea salt
Instructions
- Cook beef on medium-high heat until almost fully browned then drain most of the excess fat.
- Add chopped onion and celery and cook for 5 minutes.
- Cook tomato paste for 2 minutes, then pour in beef stock, along with Worcestershire sauce, salt, thyme and black pepper.
- Bring to a boil then reduce the heat and cover for 20 minutes.
- While beef cooks, add potatoes to a large pot and bring to a cook for about 15-20 minutes, until potatoes are fork tender.
- Drain potatoes, then melt butter before adding the potatoes back to the pot with cheese, milk and salt. Mash to your desired consistency (taste and season to your preference).
- Preheat oven to 350F.
- When the beef is completed, it covered simmer, mix and add in the cornstarch slurry. Cook uncovered for an additional 10-20 minutes or until it has thickened (you do not want to remove all liquid but most).
- Mix in frozen peas and carrots, then transfer to a 9x13 baking. Carefully place mashed potato on top and lightly scrape with a fork to leave lines, if desired (I tend to place cobble stones of potatoes on top to make it even, since it cannot be spread on top).
- Bake for 25 minutes, uncovered. If desired, broil until golden.
Notes
- Simmer the Filling: Giving the meat mixture time to simmer helps develop a thicker, richer gravy.
- Smooth Mashed Potatoes: Mash while the potatoes are hot for the fluffiest texture.
- Even Layers Matter: Spread both the beef filling and potato topping evenly for consistent baking.
- Golden Finish: Broil briefly at the end if you want a lightly golden top.
- Best Base Flavor: Let the beef cook just until mostly browned.
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Cottage pie freezes well for up to 2 months when tightly wrapped.
- Reheating: Reheat in the oven at a low temperature until warmed through.
Nutrition
Calories: 551kcal | Carbohydrates: 29g | Protein: 36g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1022mg | Potassium: 1104mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2751IU | Vitamin C: 12mg | Calcium: 403mg | Iron: 4mg
