A hearty satisfying meal celebrating St. Patrick’s day! Cottage Pie features ground beef, potatoes, carrots, onions, peas and cheese, yum!
3 large white potatoes, peeled
2 tablespoons salted butter
¼ cup low fat milk
½ yellow onion, diced
1 medium carrot, diced
2 tablespoons bacon grease, or butter
1 tablespoons prepared minced garlic
1 cup petite green peas, frozen
1¼ pounds ground beef (80/20)
2 ounces Irish stout
1 cup cheddar cheese
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Preheat oven 400°F.
Bring potatoes in salted water to boil and simmer until soft (about 20 minutes). Drain. Add milk, butter, salt & pepper to taste to the potatoes and whip with electric mixer. Set aside.
Melt half of bacon grease (or butter) in a heavy skillet and saute the onion and carrot until soft (about 5 minutes). Add garlic and saute a minute more. Scoop out into a bowl and set aside.
In the same skillet melt bacon grease (or butter) and add ground beef. Salt and pepper to taste. Scramble the beef until brown, about 5 minutes. Drain fat. Add reserved onion, carrot, garlic and the stout. Stir to combine.
Pour ground meat into a deep pie plate. Top with peas. Spread the whipped potatoes over the top.
Cover with foil and bake for 20 minutes. Remove the foil and top with cheddar cheese. Return casserole uncovered to oven for 10 minutes to melt the cheese.
Garnish with parsley.