Cottage Skillet Pie with Stout

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.

Recipe for Shepherds Pie

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.

Preparing Cottage Pie

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. 

Serving Cottage Pie from the Skillet

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. 

Recipe for Cottage Pie with Stout

Cottage Skillet Pie with Stout

Here's a wonderful dish that is rich and savory...and easy to make as a one-pot meal. I especially like to make this when I have leftover mashed potatoes in my fridge.
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: Irish
Keyword: Cast Iron Cooking, Cheddar Cheese, Cooking with Alcohol, Ground Beef, Guinness Stout, Leftover Mashed Potatoes
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 6

Equipment

Knife Set
Cast Iron Skillet
Box Grater
Spurtle Set

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.

Nutrition

Calories: 507kcal | Carbohydrates: 29g | Protein: 29g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 791mg | Potassium: 904mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4518IU | Vitamin C: 31mg | Calcium: 197mg | Iron: 4mg
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