Beef & Guinness Cottage Pie

An EPIC twist on classic cottage pie

Course Dinner

Cuisine Irish, Worldwide

Keyword Beef & Guinness, Beef & Guinness Cottage Pie, Beef & Guinness Pie, Cottage Pie

Prep Time 15

Cook Time 1 15

Servings people

Calories 717kcal

Author AnotherFoodBlogger

Fry onion, carrots, garlic & chili in olive oil until soft – 4/5 minutes
Add mince beef and cook until browned, breaking it up as you do it – 10/12 minutes
Mix 4 tbsp flour with 100ml Guinness and set aside.
Add remaining Guinness, thyme, bayleaf, anise, tomato paste, Worcestershire and beef stock to pot. Once simmering stir in the Guinness & flour mixture.
Cook on medium heat (at a simmer) for 20/30 minutes, stirring occasionally. You want to reduce the cooking liquid until it’s a gravy like thickness. *see notes*
Once reduced to your liking set pie aside to cool a little. *see notes*

Chop potatoes to equal sized pieces and boil in heavily salted water until soft enough to mash – approx. 15 minutes.
Drain potatoes and allow them to steam for a minute to remove moisture. Add butter, cream and 80g of grated cheddar cheese & chives. Stir to combine.

Once pie mix has cooled sufficiently spoon the potatoes over the top and spread out. Using a fork make rough bits on the top of potatoes. This helps give you those delicious brown crusty bits. Sprinkle remainder of the grated cheese on top and bake in oven for 25/30 minutes @ 180c

don’t skip the steaming step of the potatoes, leave them dry out a little before mashing
when reducing the cooking liquid remember that when it cools it will dry out a little more BUT also remember that the liquid won’t reduce in the oven anymore so reduce it to the finished consistency you want
by letting the pie cool a little first will allow you to spoon the mashed potatoes on top easier. If it’s still hot you can’t spread it as easy.