Irish Shepherd's Pie (Cottage Pie)
85% authentic · Irish-American
A variation often called Cottage Pie, this version uses ground beef instead of lamb, with a rich gravy and a fluffy potato topping, offering a hearty and comforting meal.
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Ingredients
- Ground Beef1.5 lbs
- Onion1 large
- Carrots2 medium
- Green Beans1 cup, chopped
- Garlic2 cloves
- Beef Broth1.5 cups
- Tomato Paste1 tbsp
- Flour2 tbsp
- Dried Rosemary1 tsp
- Potatoes2 lbs
- Butter4 tbsp
- Milk1/2 cup
- Saltto taste
- Black Pepperto taste
- Olive Oil2 tbsp
Steps
- 1
Preheat oven to 400°F (200°C).
- 2
Peel and dice potatoes. Boil in salted water until tender, about 15-20 minutes. Drain.
- 3
While potatoes boil, finely chop onion, carrots. Mince garlic.
- 4
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until browned. Drain excess fat.
- 5
Add chopped onion and carrots to the skillet. Cook until softened, about 5-7 minutes.
- 6
Stir in minced garlic and tomato paste. Cook for 1 minute.
- 7
Sprinkle flour over the mixture and stir well. Cook for 1 minute.
- 8
Gradually whisk in beef broth until smooth. Bring to a simmer and cook for 5-10 minutes, until thickened.
- 9
Stir in chopped green beans, dried rosemary, salt, and pepper.
- 10
Mash the drained potatoes with butter and milk until smooth and creamy. Season with salt and pepper.
- 11
Spread the mashed potatoes evenly over the beef mixture. Use a fork to create texture on top.
- 12
Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.
- 13
Let stand for 5-10 minutes before serving.
