Cottage Pie

In the US, the pie made with ground meat, a few veggies, and mashed potatoes, but no pastry crust, is generally called Shepherd's pie regardless of what kind of meat is used.  In the UK and Ireland, however, this is not the case.  On the other side of the Atlantic, it's only shepherd's pie if it's made with lamb, and it's called cottage pie when beef is used.  Either way, though, it's a delicious, hearty comfort food.  It's very easy and relatively cheap to make in huge batches, which makes it common in pubs across the UK and Ireland, and perfect for feeding a crowd.

School may already be out for the summer, but it's been cool and rainy in Denver this month, and I felt a little warm British comfort food was in order, so I decided to make this this week based on several British and Irish recipes.  I skipped the customary peas and tomato paste, added garlic, and substituted Kerrygold Dubliner cheese for the usual yellow cheddar.  While very easy to make, this recipe can be a little time consuming, since you have to reduce the stock to make the gravy, though you can definitely save time by using leftover mashed potatoes rather than making a fresh batch.

Ingredients:

• 1 lb ground beef
• 14 oz beef broth*
• 2 tbs vegetable oil
• 2 carrots, 1/4" diced
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp thyme leaves
• 2 bay leaves
• 3 tbs Worcestershire sauce
• salt and pepper, to taste
• 1 tbs flour
• 1/3 cup grated Dubliner or sharp cheddar cheese
  

For the mash:**

• 3 medium potatoes
• 1/4 cup milk
• 1 stick butter
• Salt and pepper, to taste
• 1/2 cup grated Dubliner cheese

Instructions:

First, make the mash.  Peel and roughly chop the potatoes and place in a large pot.  Just cover with water, and place on the stove over high heat to boil.  Once the potatoes are tender (after about 20 minutes), strain and return to the pot.  Add butter and milk, and mash.  Add grated cheese and stir or mash to combine.  Season to taste with salt and pepper.

While the potatoes are boiling, start the filling.

In a large frying pan over medium heat, heat half the oil and fry the meat until browned.  Set aside.  Add the rest of the oil and fry the vegetables until soft.  Add the broth, flour, herbs, and Worcestershire sauce.  As the liquid cooks off, put the meat back in the pan and cook for about 15-20 minutes, until most of the liquid has evaporated.  Once the gravy is thick, discard the bay leaves and transfer to a medium oven-proof dish or 4 large individual dishes.  Top with mashed potatoes and 1/3 cup grated cheese and bake at 425F until cheese is melted and begins to brown, about 25 minutes.  Allow to cool slightly before serving.

Total time:  Approx 90 minutes.

*Next time, I might substitute half a bottle of Guinness or 1/2 cup red wine for half of the broth, like I often do with Bangers and Mash.

**You can, of course, also use leftover mashed potatoes.  Just re-heat about 2 to 3 cups worth and stir in the cheese.