Cottage Pie with Guinness Gravy
Servings: 6 people
Calories: 677kcal
Ingredients
- olive oil for suateeing
- 2 tbsp garlic crushed
- 1 medium onion chopped
- 750 g ground beef
- 2.5 tbsp flour
- 3 tbsp tomato paste
- 1 can guinness
- 1 cube beef bouillon
- 3 tbsp worcestershire sauce
- 3 sprig thyme
- 2 large bay leaf dried
- 1.5 kg russet potato chopped
- 3 tbsp butter
- 2 cups Frozen Vegetables, Mixed
- 2 tbsp sour cream
Instructions
The Filling
- In a large pot heat olive oil on medium then saute the onions till softening- about 2-3 minutes
- Add the garlic and saute another 2 minutes until fragrant
- fold in the tomato paste and saute another 1 minute until the paste becomes fragrant and darkens
- Add the beef and cook til brown, breaking up with a wooden spoon. about 5 minutes
- Add the beer, bouillon, Worcestershire sauce, thyme and bay leaves and mixed vegetables. Bring to a simmer on high heat then reduce to medium and simmer for 20-30 minutes. Stirring occasionally.
- preheat oven to 350F
The Potatoes
- Add potatoes to a pot and cover with water, season liberally with salt. Bring to a boil and boil until fork tender. 15-20 minutes
- Strain the potatoes, return them to their pot. Add butter, sour cream, salt and mash roughly. Do not pure, you want thick irregular mash for this
- Add the meat to a large 9×13 baking dish. Top with potatoes and then use a fork to evenly spread the potatoes over the meat and add texture. Bake in the oven at 350F for 25-30 minutes.
- Switch oven to broil and broil until potato peaks start to crisp and brown, about 5 minutes
Nutrition
Calories: 677kcal | Carbohydrates: 64g | Protein: 30g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 106mg | Sodium: 348mg | Potassium: 1709mg | Fiber: 7g | Sugar: 4g | Vitamin A: 3438IU | Vitamin C: 26mg | Calcium: 100mg | Iron: 6mg
