Cottage Skillet Pie with Stout
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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.
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!
Ingredients Needed to Make Cottage Skillet Pie with Stout
- prepared mashed potatoes
- ground beef
- kosher salt and freshly ground black pepper
- carrots
- yellow onion
- garlic cloves
- Worcestershire sauce
- dried thyme
- tomato paste
- Guinness Stout Beer
- beef stock
- frozen peas
- 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 your 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. I’ve also used Monterey Jack cheese instead of the cheddar, which works well, too.
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 carrots and onion, and minced garlic. Saute for 3-4 minutes until 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 beef stock and reduce heat to a simmer. Cook until the carrots are almost tender, about 8-10 minutes. Stir in the peas and continue simmering for another 5-7 minutes.
Add spoonfuls of the prepared mashed potatoes to the top of the meat mixture. See my recipe for Refrigerator Mashed Potatoes 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 5-10 minutes before serving. Serve with a crusty, hard bread such as my Tangy Sourdough Bread. Serves 6-8.
See more Main Dishes Here. Browse Irish Dishes Here.
Cottage Skillet Pie with Stout
Equipment
Ingredients
- 1.5 pounds ground beef 80/20
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large carrots diced
- 1 cup diced yellow onion
- 2 cloves cloves minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 3 tablespoons tomato paste
- 1 1/4 cup Guinness stout beer
- 1 cup beef stock
- 1 cup frozen peas
- 2-3 cups prepared mashed potatoes
- 1 cup 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 your ingredients. Peel and dice the carrots. Dice the onion. Mince the garlic cloves. Using a box grater, grate the cheddar cheese.
- 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 carrots and onion, and minced garlic. Saute for 3-4 minutes until 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 beef stock and reduce heat to a simmer. Cook until the carrots are almost tender, about 8-10 minutes. Stir in the peas and continue simmering for another 5-7 minutes.
- 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 5-10 minutes before serving. Serves 6-8.
