–updated photos and cooking tips-
As winter battles spring, there’s nothing quite like a warm, hearty meal to bring comfort. One of Ireland’s beloved dishes, Irish Cottage Pie, is the perfect recipe to warm your soul.
The History of Irish Cottage Pie
Irish Cottage Pie, often mistaken for Shepherd’s Pie, is made with ground beef, distinguishing it from its lamb-based counterpart. Both dishes have humble origins, dating back to a time when they were considered peasant food. During the 18th century in Ireland, the common people faced hardships, and utilizing leftover meat became a necessity. The term “cottage pie” was first documented in 1791, referring to a dish made with potatoes on top of a filling of meat and vegetables, which showcased the resourcefulness of families during difficult times. Utilizing leftover meat and a variety of vegetables, these pies became a staple for families looking for affordable, filling meals. Potatoes, which grew abundantly in Ireland, served as the perfect filler, rounding out the dish. The introduction of the potato in the late 16th century revolutionized the Irish diet, making the dish not only hearty but also inexpensive, helping families sustain themselves during periods of famine. As a result, Cottage Pie has evolved into a beloved comfort food, with each household adding its own twist while honoring its rich history.
The Perfect Cottage Pie: Tips and Tricks
- Choose Your Vegetables Wisely: Embrace the use of whatever vegetables you have on hand. From collard greens to leeks or corn, the options are plentiful. This adds flexibility and flavor to your Cottage Pie.
- Cooking the Vegetables: Sauté your vegetables until they’re slightly tender. This is crucial as they will continue to cook in the oven. Avoid overcooking them on the stovetop to prevent overcooking.
- Essence: Utilize beef broth and Guinness or red wine to create a rich, savory essence. Ensure it’s thick enough to coat the meat without being soupy—just enough to keep the beef moist, loose and flavorful. If it appears too loose, allow it to simmer longer or add a sprinkle more cornstarch.
Assembly
Layer your Cottage Pie with thick, buttery mashed potatoes for that authentic finish. This dish not only satisfies the taste buds but also serves as a connection to Irish culture and culinary traditions.
Share Your Experience
If you recreate this comforting dish, share your creations on Instagram by tagging @chasingtheseasons. Your feedback and photographs are always appreciated!
Whether you’re celebrating Saint Patrick’s Day or simply seeking comfort food, Irish Cottage Pie is a delicious and historical dish for your family table.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 1 ½ lbs ground beef
- fine sea salt
- fresh ground pepper
- 1 tsp rosemary, chopped fresh or dried
- 1 tsp thyme, chopped fresh or dried
- 2 medium garlic cloves, minced
- 1 tbsp Worcestershire sauce
- 1/2 cup peas see notes*
- 1/2 cup carrots, diced see notes*
- 1/2 cup Guinness substitute with red wine or beer
- 1/2 cup beef broth, plus more on hand as needed
- 1 tbsp corn starch, more as needed
- Parsely chopped, as garnish
For the potatoes (or substitute with your own version)
- 3 lbs russet potatoes, cleaned, peeled and quartered about 7 medium potatoes
- 1/2 cup salted butter, melted or 8 tbsp (1 stick)
- 1 cup whole milk, warmed not scalding
- salt and pepper, to taste
Instructions
- First start the potatoes by adding them to generously salted cold water (about 2 tablespoons of salt). You can leave them refrigerated until ready to make or proceed to bring to a boil until they are fork tender, about 20 minutes.**
- While the potatoes are cooking, preheat the oven to 350 F. (177 C.).
- Heat the oil in a large oven-proof skillet over medium heat. Add the onion, lightly season with salt and saute until mostly translucent and tender, 5-7 minutes (adding a scant more oil only if needed, keeping in mind the meat will be added soon and will release some fat). Add the beef, breaking the meat up into small pieces using a fork. Season lightly with salt and pepper to taste (noting the wine, broth, and Worcestershire will add flavor and salt). Add the rosemary and thyme. Cook until the meat is mostly no longer pink but still not cooked through, about 5 minutes (it will finish cooking as you proceed).
- Add the garlic, stirring until fragrant, 30 seconds or so.
- Turn off the heat and add the Guinness or red wine, stirring to deglaze the pan. Return to medium heat and add the beef broth and Worcestershire. Bring the mixture to a low boil, 5 minutes.
- Add the chopped vegetables. Slowly sprinkle the cornstarch, while simultaneously stirring to mix well. Allow the mixture to simmer and thicken to desired consistency, which should only be a thickened essence, not soupy and not quite a gravy. Adding more broth only if necessary. Turn off the heat and set aside. If it's too loose, simmer a little longer, sprinkle a little more cornstarch, but only if necessary.
- Drain the potatoes and return them to the hot pot over very low heat (this will help to dry the potatoes and remove excess moisture). Add half of the warm milk and begin to mash by hand using a potato masher. Add about half of the melted butter and continue to mash. Add in the rest of the milk and butter, a little at a time until mashed as desired. Adjusting with more or less milk and butter as needed. Fluff with a fork.
To Assemble:
- Spread the beef mixture out evenly in the skillet. Layer the mashed potatoes on top, smoothing evenly across the meat mixture. You can use the tines of a fork to make a spiraled texture to the top if you'd like.
- Place in a preheated oven for 40-50 minutes, or until the potatoes begin to turn golden.
- Remove from the oven and garnish with parsley. Serve hot.
Notes
© chasingtheseasons. All images & content are copyright and trademark protected. Please do not use my photography without prior written permission. If you would like to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.
6 Comments
Amy
Ultimate comfort dish!
Chasing the Seasons
I’m so happy you liked it :)
ROBIN G NEELY
How does this do with make ahead?
Chasing the Seasons
You sure can! You can fully assemble the pie, let it cool down a bit, wrap it and keep in the fridge until ready to bake. I would suggest, if time permits, to let it sit on the counter for 30 mins or so before baking to take away some of the chill. You can make it a 3-4 days in advance. Others will say you can freeze it too, but it takes a very long time to thaw and cook through.
Rosa
Oh my gosh! My mouth is watering! This dish sounds amazing! I think my family will love this! Thanks for sharing. :-)
Chasing the Seasons
Hi Rosa, thank you so much for your kind words! It’s so easy to make and it’s certainly not short on flavor. I hope you give it a try! :)