Cottage Skillet Pie with Stout
This Cottage Skillet Pie with Stout is a wonderful dish that is rich and savory…and easy to make as a one-pot meal. It’s especially nice when you have leftover mashed potatoes in the fridge.
(Post modified with new photos on 3/1/23.)
Cottage Pie is a simple dish made by common folk. It’s made in a skillet and consists of three layers. A meat layer, potato layer, and a third layer of cheese. There seems to be some debate as to its origins. Either England or Ireland. Then there is a Cumberland Pie, which is much the same, with the only difference in that it uses chunks of beef, versus ground beef.
Although similar to my Shepherd’s Pie recipe, it’s kind of like comparing a simple stew to Beef Bourguignon. The additional ingredients and layering of steps create a depth and richness to this dish that makes it a 5 star recipe for me. Try it and I’d love to know if you agree!
You’ll need about 90 minutes to make this dish, some stout beer (Guinness works well, or I’ve also used Deschutes Obsidian Stout), and leftover mashed potatoes. If you don’t have any mashed potatoes in the fridge, you may also make some while the ground beef is cooking on the stove.
More English/Irish Recipes
- Hamburger Cabbage Skillet
- Irish Bangers and Mash
- Kielbasa Potato Skillet Dinner
- Slow-Cooked Corned Beef and Cabbage
Ingredients for Cottage Skillet Pie with Stout
(See the full recipe at the bottom of this post.)
- lean ground beef (80/20) or ground venison
- kosher salt and freshly ground black pepper
- yellow onion
- garlic cloves
- Worcestershire sauce
- dried thyme
- tomato paste
- Guinness Stout Beer
- beef stock
- carrots
- frozen peas
- prepared mashed potatoes
- cheddar cheese
Instructions for Making This Recipe
Preheat oven to 400 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Peel and dice the carrots.
Dice the onion. Mince the garlic cloves.
Using a box grater, grate the cheddar cheese.
When I’ve been short on time, I’ve substituted frozen mixed vegetables for the carrots and peas. Sometimes I use frozen carrots harvested from the garden instead of fresh carrots. I’ve also used Monterey Jack cheese instead of the cheddar, which works well, too.
Make the Meat Layer
In a large cast iron skillet, brown the lean ground beef over medium-high heat for about 8-10 minutes. Season with kosher salt and freshly ground black pepper.
Ground venison also works well for this recipe.
Using a wooden spoon or spurtle, stir in the onion and minced garlic. Saute for 3-4 minutes until the onion is tender.
Stir in Worcestershire sauce, and thyme. Create a space in the center by pushing the hamburger mixture to the edges.
Add the tomato paste to the center and cook until slightly darkened, 3-4 minutes. Then stir the paste into the rest of the dish.
Pour in the Guinness Stout beer and stir in to combine. Cook for 4-5 minutes until reduced.
Add the carrots and peas to the mixture, along with the beef stock. Bring to a boil, and then reduce heat to a simmer. Cook until the carrots are almost tender, about 12-15 minutes.
Assemble the Cottage Pie
To assemble the layers, add spoonfuls of the prepared mashed potatoes to the top of the meat mixture. See my recipe for Refrigerator Mashed Potatoes Here, or even Colcannon Here.
Sprinkle the tops of the potato mounds with grated cheddar cheese.
Bake in preheated oven until the mixture bubbles around the edges about 25-30 minutes. Remove from heat and allow to rest 5-7 minutes before serving.
Serve Cottage Pie with a crusty, hard bread such as my Tangy Sourdough Bread. Serves 6-8.
See more Main Dishes Here. Browse Irish Dishes Here. View Beef Recipes Here.
Cottage Skillet Pie with Stout
Equipment
Ingredients
- 1.5 pounds ground beef 80/20 or Ground Venison
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup yellow onion diced
- 2 cloves garlic minced
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons dried thyme
- 3 tablespoons tomato paste
- 11 oz stout beer Guinness Draught works well
- 1 cup beef stock
- 2 large carrots diced, or 1 1/2 cups
- 1 cup frozen peas
- 3 cups prepared mashed potatoes
- 2 cups cheddar cheese grated
Instructions
- Preheat oven to 400 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Peel and dice the carrots.
- Dice the onion. Mince the garlic cloves.
- Using a box grater, shred the cheddar cheese.
Make the Meat Layer
- In a large cast iron skillet, brown the ground beef over medium-high heat for about 8-10 minutes. Season with kosher salt and freshly ground black pepper.
- Using a wooden spoon or spurtle, stir in the diced onion and minced garlic. Saute for 3-4 minutes until the onion is tender.
- Stir in Worcestershire sauce and dried thyme.
- Create a space in the center by pushing the hamburger mixture to the edges. Add the tomato paste to the center and cook until slightly darkened, 3-4 minutes. Then stir the paste into the rest of the dish.
- Pour in the stout beer and stir to combine. Cook for 4-5 minutes until reduced.
- Add prepared carrots and frozen peas, along with the beef stock. Bring to a boil, then reduce heat to a simmer. Cook until the carrots are almost tender, about 12-15 minutes.
Assemble the Cottage Pie
- To assemble the pie, add spoonfuls of the prepared mashed potatoes to the top of the meat mixture.
- Sprinkle the tops of the potato mounds with grated cheddar cheese.
- Bake in preheated oven until the mixture bubbles around the edges about 25-30 minutes. Remove from heat and allow to rest 5-7 minutes before serving. Serves 6-8.
