Cottage Pie with Guinness Gravy

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Irish
Servings: 6 people
Calories: 677kcal


  • 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


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


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