Irish Cottage Pie

• Meat

  • 1 1/2 lb Ground beef, lean

• Produce

  • 2 Carrots
  • 1 cup Celery
  • 2 Cloves Garlic
  • 1 Mashed potatoes, Prepared
  • 1/4 cup Onions, small
  • 2 Sprigs Thyme, fresh
  • 3 lbs Yukon gold potatoes

• Canned Goods

  • 2 cup Beef stock, low-sodium
  • 1 tbsp Tomato paste

• Condiments

  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Nutmeg, ground

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Cheddar cheese
  • 1/2 cup Milk

• Beer, Wine & Liquor

  • 1/2 cup Red wine, dry

• Other

  • 2 Leaves fresh bay

Found on carriesexperimentalkitchen.com

Description

Directions

• In a large saute pan, brown the ground beef until no longer pink; then add the onions, carrots, celery and garlic.
• Preheat oven to 350 degrees F.
• Allow the vegetables to soften for 2-3 minutes; then add the remaining ingredients. Mix well and allow to cook over medium heat until most of the liquid has been absorbed; approximately 15-20 minutes.
• Remove the thyme and bay leaves and place the meat mixture in an oven safe casserole dish (I used 13x9); then top with prepared mashed potatoes.
• Bake for 30 minutes until golden brown.
• Add the potatoes to a large pot and fill with cold water. Bring to a boil and allow to cook until the potatoes have softened; approximately 20 minutes.
• Drain the potatoes, put them back in the pot and add the milk, butter, cheese and nutmeg. Mash with an electric mixer to get a creamy mashed potato or a hand masher for a chunkier version.

Nutrition