Irish Cottage Pie

It's like a shepherd's pie but uses beef instead of lamb. But it's still super tasty.

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Servings: 8

Prep Time: 00:00

Cook Time: 00:00

Beef Layer

1.5 lbs ground beef

1/2 white onion diced

2 medium carrots diced

4 stalks celery diced

1 tbs olive oil

1 tbs tomato paste

1.5 tbs worcestershire sauce

2 tbs red wine vinegar

1 tsp ground thyme

2 cups beef broth

1 tbs flour

salt and pepper to taste


6 green onions diced

2 lbs russet potatoes

4 tbs butter

4 oz milk

6 oz dubliner cheese grated

salt and pepper to taste


1Preheat oven to 400 F. Grease a 9x13 pan.

2Peel and wash the potatoes. Cut into large chunks and place in pot. Cover with cold salted water. Bring to a boil over high heat. Remove from heat when a fork easily stabs potatoes.

3Add green onions, milk, butter, salt and pepper. A little of the cheese may also be added at this point.

4Mash until very smooth. Be sure there are no lumps. Set aside

5While the potatoes are boiling, add oil to a frying pan. Add onions, carrots, and celery to pan. Cook over medium high heat until soft and the onions are translucent. Add salt and pepper to taste. Remove from pan and set aside.

6Add beef to frying pan. Cook over medium high heat until the meat is just browned. Use salt and pepper to taste.

7Add the onion mixture to beef as well as, beef stock, Worcestershire sauce, vinegar, tomato paste, flour, and thyme. Simmer until the sauce has reduced down to about 3/4 and is thicker.

8Remove from heat and pour into the greased 9x13 pan. Spread evenly throughout pan. Dollop potatoes over the top of the beef layer. Gently spread the potatoes to form a unified layer across the top, being careful to not mix the beef layer into the potatoes. Sprinkle cheese over the top of the potatoes.

9Bake for about 25 mins at 400 F or until the top is crispy brown. Let rest about 15 minutes before digging in.

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