Irish Cottage Pie with Root Vegetables
85% authentic · Irish-British
A hearty variation of Cottage Pie, incorporating a medley of root vegetables into the savory beef filling and topping for added flavor and texture.
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Ingredients
- Ground beef1 lb
- Onion1 medium
- Carrots1 medium
- Parsnip1 medium
- Rutabaga1/2 medium
- Garlic cloves2
- Beef broth1.5 cups
- Tomato paste2 tbsp
- Worcestershire sauce1 tbsp
- Fresh rosemary1 tsp, chopped
- Potatoes1.5 lbs
- Butter3 tbsp
- Milk1/4 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 375°F (190°C).
- 2
Peel and dice the onion, carrots, parsnip, and rutabaga into small, uniform pieces.
- 3
Mince the garlic.
- 4
In a large oven-safe skillet or Dutch oven, brown the ground beef over medium-high heat. Drain off excess fat.
- 5
Add the diced onion, carrots, parsnip, and rutabaga to the skillet. Cook until the vegetables begin to soften, about 8-10 minutes.
- 6
Stir in the minced garlic, tomato paste, and chopped rosemary. Cook for 1 minute until fragrant.
- 7
Pour in the beef broth and Worcestershire sauce. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened and vegetables are tender.
- 8
While the filling simmers, peel and chop the potatoes. Place them in a pot, cover with cold water, add salt, and bring to a boil. Cook until tender, about 15-20 minutes.
- 9
Drain the potatoes and return them to the pot. Mash them with butter and milk until smooth. Season with salt and pepper.
- 10
Spread the mashed potatoes evenly over the beef and root vegetable filling. Use a fork to create texture on top.
- 11
Bake for 25-30 minutes, or until the potato topping is golden brown and the filling is bubbling.
- 12
Let stand for 5-10 minutes before serving.
