From chocolatewithgrace.com

Irish Cottage Pie

8 servings · 15 min prep · 30 min cook

Ingredients

For the potatoes

• 2½ pounds Yukon gold potatoes, chopped into 1-inch pieces
• ¼ cup butter, room temperature
• ¼ cup milk
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground pepper
• 1 cup freshly shredded cheddar cheese

For the beef filling

• 2 pounds ground beef
• 3 tablespoons all purpose flour
• 1 small yellow onion, diced into ¼-inch pieces
• 3 medium carrots, diced into ¼″ pieces
• 4 large cloves garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• 14 ounces petite diced tomatoes
• 1-2 tablespoons Worcestershire Sauce
• ¼ cup water or beef broth, only as needed
• ½ cup frozen peas
• 1 tablespoon fresh Italian parsley for serving
• 1 cup freshly shredded cheddar cheese

Steps

1. Preheat the oven to 400°F. Place the potatoes in a large pot and cover with water. Bring to a boil. Boil for 10-15 minutes, just until you can easily pierce with a fork. Take care not to overcook.

   10-15 min

2. Drain the potatoes and return them to the pot. Use a potato masher or hand mixer to mash the potatoes. Add ¼ cup butter and ¼ cup milk to the potatoes. Mash a bit more to incorporate them into the potatoes.
3. Stir in ½ teaspoon salt and ½ teaspoon pepper. Taste and adjust as desired. Stir in 1 cup cheese and set aside.
4. While the potatoes are cooking, cook and crumble the 2 pounds ground beef over medium-high heat. When it is no longer pink, drain off any excess grease.

   5-8 min

5. Add the onions and 3 medium carrots. Cook for 2-3 minutes then add the 4 large cloves garlic, ½ teaspoon thyme, ½ teaspoon basil, 1 teaspoon salt, and ½ teaspoon black pepper. Cook an additional 2-3 minutes until the onions are soft.

   4-6 min

6. Sprinkle with 3 tablespoons flour. Continue stirring and cooking for 1 minute, to coat well.

   1 min

7. Add the 14 ounces tomatoes and 1-2 tablespoons Worcestershire sauce. Stir to combine and cook for a couple of minutes. If the mixture looks dry, add ¼ cup water or broth along with the ½ cup peas.

   2-3 min

8. Stir to combine. Taste and then season with additional ½ teaspoon salt and ½ teaspoon pepper, as desired. Remove from heat.
9. Transfer the filling to a 9x13 baking dish. Scoop the potatoes over the filling, spreading them out in an even layer. Sprinkle 1 cup cheese over the potatoes and bake for 10-15 minutes, until the cheese has melted and the edges are lightly browned. Sprinkle with ½ teaspoon parsley before serving.

   10-15 min

Nutrition

Per serving

kcal

615

protein

31 g

carbs

37 g

fat

39 g

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