Irish Cottage Pie
We have all heard of Shepherds Pie….well this is similar but utilizes ground beef instead of lamb…leaving the “shepherd” out of the equation.
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- 1 pound ground beef
- 1 large onion, diced
- 3-4 large carrots, diced
- 1 cup frozen peas
- 3-4 sprigs fresh thyme, chopped
- 2 tablespoons flour
- 1 tablespoon butter
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 cup chicken stock
- 1 litre mashed potatoes (estimating 1L or 6 cups, fresh or leftover)
- 1 egg-beaten
- Grated parmesan cheese (optional)
Pre-heat oven on convection bake to 375F.
Sauté carrots in the olive oil until tender. Add in onions and sauté for a minute or two then add the meat. Season with black pepper and thyme. Cook until browned then drain fat.
Add the butter and peas. Sprinkle with flour and stir. Add tomato paste and Worcestershire sauce.
Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy and season to your taste. Remove from heat.
Grease an oven proof dish (9×13 works) with butter and add the sauce. Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with parmesan cheese if desired.
Bake for about 20 minutes or until the potato is nice and browned on top. Serve as is or with some crusty bread to mop up that yummy sauce!
Makes approximately 4-6 servings.