Irish Cottage Pie With Ground Beef
Community Member
June 09, 2020
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 6 servings
Meat Filling:
- 2 tablespoons butter
- 1 cup onion (150 g), chopped
- 2 garlics, minced
- 1 lb ground beef (455 g)
- 2 teaspoons dried parsley
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon worcestershire sauce
- 3 tablespoons tomato paste
- 2 tablespoons all purpose flour
- 1 cup beef broth (240 mL), or red wine
- 1 cup mixed peas and carrots (150 g), frozen or canned
- 1 cup diced tomato (200 g), canned, drained and rinsed
- ½ cup frozen corn kernels (75 g), or canned
- ½ cup shredded sharp cheddar cheese (50 g)
Potato Topping:
- 2 cups chicken broth (480 mL)
- 4 tablespoons butter
- ¼ teaspoon salt
- ½ cup sour cream (120 g)
- 1 ½ cups potato flakes (150 g)
- 2 green onions, stems sliced very thin
- ½ teaspoon pepper, garnish
Nutrition Info
- Calories 763
- Fat 51g
- Carbs 46g
- Fiber 3g
- Sugar 12g
- Protein 26g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400°F.
- Melt butter in a skillet over medium-high heat. Cook the onions for 5 minutes. Then, add garlic and cook for 1 minute.
- Set onions and garlic aside and in the same skillet, add ground meat. Cook and stir for 6-8 minutes until thoroughly browned. Drain & rinse meat in a colander.
- Add meat back in the skillet over medium-low heat. Stir in parsley, rosemary, thyme, salt, pepper, and Worcestershire sauce. Then, stir in flour, and tomato paste. Stir until completely well incorporated
- Stir in broth (or wine), peas, carrots, tomatoes and corn. Simmer for 5 minutes.
- Evenly smooth meat mixture onto bottom of the skillet (or press into the bottom of a 9x9"inch baking dish). Sprinkle cheddar cheese over the top.
- Potatoes: Heat broth, butter, and salt in a bowl in the microwave until hot. Stir in sour cream and potato flakes and mix with a fork. Let sit until liquid has been fully absorbed. (Note: the potatoes need to be thick to pipe perfect peaks.
- Use a "star tip" on a piping bag (or a Ziploc bag with corner snipped). Fill bag and pipe potatoes into skillet or baking dish, covering the meat.
- Sprinkle chopped onions & pepper on top.
- Bake uncovered for 30 minutes.
- Serve hot.
