THIS ONE INGREDIENT IS THE KEY TO THE MOST INSANE COTTAGE PIE AT HOME...

Ingredients

• 1.5 lb Chuck Beef (freshly ground or pre‑ground chuck, 80% lean)
• 4 slices Bacon (optional, adds smoky flavor)
• 1 medium Onion (diced)
• 2 large Carrot (peeled and diced)
• 2 stalks Celery Stalks (diced)
• 2 cloves Garlic (minced)
• 2 tbsp Unsalted Butter (divided)
• 2 tbsp Tomato Paste
• 2 tbsp All-Purpose Flour
• 1 tbsp Worcestershire Sauce
• 9 fl oz Guinness Stout (about ¾ of a standard 12‑oz bottle)
• 1.5 tsp Beef Stock Concentrate
• 0.5 tsp Dried Thyme
• Salt (to taste, sea salt preferred)
• Black Pepper (freshly ground, to taste)
• 4 large Russet Potatoes (peeled, boiled, then riced)
• 0.5 cup Half‑and‑Half
• 0.25 cup Sharp Irish Cheddar (grated)
• Smoked Paprika (pinch for garnish)

Instructions

1. Prep All Ingredients

   Dice the onion, carrots, and celery; mince the garlic; grate the cheddar; peel and quarter the potatoes; set bacon aside if using.

   Time: PT15M

2. Cook Bacon

   In the 12‑inch cast iron skillet over medium heat, cook the bacon slices until crisp. Remove, crumble, and set aside, leaving the rendered fat in the pan.

   Time: PT5M

3. Sauté Vegetables

   Add 1 tbsp butter to the skillet (using bacon fat if available). Sauté the onion, carrots, celery, and garlic for 3‑4 minutes until softened.

   Time: PT5M

4. Brown the Ground Beef

   Add the freshly ground chuck (or pre‑ground beef) to the skillet. Cook, breaking it up with a wooden spoon, until no pink remains, about 5 minutes.

   Time: PT5M

5. Drain Excess Liquid

   Tilt the pan and spoon out most of the rendered liquid, leaving just enough to keep the mixture moist.

   Time: PT2M

6. Add Tomato Paste and Season

   Stir in the tomato paste, salt, and pepper. Cook for 1 minute to caramelize the paste.

   Time: PT2M

7. Thicken with Flour

   Sprinkle 2 tbsp flour over the meat mixture, stirring constantly for another minute to cook out the raw flour taste.

   Time: PT2M

8. Build the Guinness Gravy

   Add Worcestershire sauce, the 9 fl oz of Guinness, beef stock concentrate, and dried thyme. Stir, bring to a gentle simmer, and let reduce for about 5 minutes until the sauce thickens slightly.

   Time: PT5M

9. Finish the Filling

   Taste and adjust salt and pepper. If using, stir the crumbled bacon back in. Remove the skillet from heat.

   Time: PT1M

10. Boil Potatoes

    Place the peeled potato quarters in a saucepan, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 15 minutes.

    Time: PT15M

    Temperature: 212°F

11. Mash the Potatoes

    Drain potatoes and pass them through a potato ricer into a mixing bowl. Add the remaining 1 tbsp butter, half‑and‑half, grated cheddar, salt, and pepper. Mix until smooth and creamy.

    Time: PT5M

12. Assemble the Pie

    Spread the beef‑Guinness filling evenly in the cast‑iron skillet. Transfer the mashed potato to a Ziploc bag, snip a small corner, and pipe the mash over the filling, creating peaks. Sprinkle a little extra cheddar and a pinch of smoked paprika on top.

    Time: PT5M

13. Bake

    Place the skillet in a pre‑heated oven at 350°F and bake for 30 minutes, or until the potato peaks are golden brown and the filling is bubbling.

    Time: PT30M

    Temperature: 350°F

14. Rest and Serve

    Remove the pie from the oven and let it rest for 5 minutes before cutting. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

35 g

Fat

20 g

Fiber

3 g