This meal is always a huge hit at our house. There is never even enough leftover for the dogs to lick and I am pretty sure I have seen my family members licking their plates.
I found this recipe *I think* on Pinterest a while back and made it, loved it and failed to bookmark it. Whoops!
The next time I went to make it, I couldn’t find it! We were all extremely devastated. Especially my poor husband who was forced to choke down a different recipe, which he did. He even asked for seconds, but also asked why I didn’t make the other recipe…
Oh man. Well, now St. Patrick’s is coming up and of course we must have some Irish food on the table – I am not Irish, I am Scotch but apparently Jeremiah is a bit Irish and therefor I am the lone non-Irish person in the house. But I still love the food 🙂
Since it was such a disaster trying to find a new delicious Cottage Pie recipe, (which by the way, Cottage Pie is made with beef, Shepherd’s Pie, as most call it here in the U.S, is made with lamb – duh. Shepherds…sheep. Makes sense.) I knew I must locate the original one. Which meant I had to figure out where I would have looked for it in the first place. I have many sources for recipes so this took a while, but I finally found it through Pinterest.
Everyone was quite pleased and again, nothing left for the doggies. Poor little things. Oh, I did allow them to clean up after the baby, she thoroughly enjoyed it but is a rather messy eater and did allow a few things to drop.
I love Pinterest. It’s awesome.
For the Filling:
- 2 Tb unsalted butter
- 1 large onion, chopped fine
- 3 medium carrots, diced
- 2 pounds ground beef OR ground lamb
- course salt and ground black pepper
- 5 Tb flour (I use whole grain)
- 1 Tb tomato paste
- ¼ cup heavy cream
- 1¾ cups chicken broth
- ¾ cup beer
- 2 Tb soy sauce
- 2 tsp fresh thyme leaves
- 1 cup frozen peas
For the Topping:
- 2½ pounds yukon gold potatoes. peeled and cut into chunks
- 2 Tb unsalted butter, melted
- ⅓ cup heavy cream, warmed
- 1 large egg, beaten
- I like to get the potatoes started first, so place them in a large pot and cover with water, toss in a bit of salt and bring to a boil. Once boiling, reduce to a simmer and cover, cook until soft and easily pierced with a fork.
- While the potatoes are cooking make the filling. In a large skillet or dutch oven, melt the 2 tablespoons of butter.
- Add the onion and carrots and cook until slightly softened.
- Once the carrots are soft add the meat, breaking up into small bits with a spoon or one of those mix and mash things from pampered chef - if you don't have one, buy one, they're amazing. Cook the meat until there is no more pink.
- Add the flour and tomato paste and cook until the paste just starts to brown, then add the broth, beer, soy sauce and thyme.
- Cook until mixture is thick and bubbly, about 15-20 minutes. While this is happening, preheat your oven to 375˚.
- Add in the peas and then pour into your baking dish, a deep dish pie plate work well or a 8" casserole dish.
- Then place the potatoes into a mixer fitted with the whisk attachment.
- Add the butter and heavy cream and beat on medium high until fairly smooth. These will not be light and fluffy mashed potatoes like you might be used to - for this sort of a dish you want the potatoes to be a bit on the heavy side.
- Once they are smooth scoop the potatoes on top of the meat mixture and smooth with a fork.
- Next brush a little of the beaten egg over the top of the potatoes and pop the pie in the oven, just until hot and bubbly, about 15 minutes.
- Then turn your oven to broil and broil it just for a minute or two to crisp the top.
- You are now ready to serve!
Thanks so much for the amazing recipe: http://laurassweetspot.com