St. Patrick Cottage Pie
Servings: 8 people
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 3 cloves of garlic minced
- 2 carrots diced
- 1 C peas
- 2 stalks of celery diced
- 1 lb ground beef
- 1 tsp thyme
- dash of paprik
- salt and pepper to taste
- ¼ C all-purpose flour
- 2 C stock
- ¼ C tomato paste
- 2 lbs potatoes peeled and cubed
- 4 oz butter
- ¾ C whole milk
Instructions
- Brown the meat in the olive oil on medium-high heat.
- To the pan, add in the onion and garlic and cook until translucent. Then add in the carrots, celery, and peas. Cook for 3 minutes or until softened.
- Incorporate the spices into the mixture. Then add in the flour and tomato paste, stirring constantly and cooking for 1-2 more minutes. Lastly, add in the stock.
- Reduce the heat to a simmer and cook for 30 minutes, stirring occasionally. You want the mixture to have a gravy consistency.
- Transfer to a large pie dish or casserole to cool slightly and preheat the oven to 350° F.
- Cook your potatoes in boiling water for 15 minutes or until soft. Drain them, reserve the water, and mash them with butter and milk. If you are adjusting your mashed potatoes to be dairy-free, add 2 tablespoons of olive oil while mashing and just a bit of the reserved water to make them creamy.
- Spread the potatoes onto the pie and use a fork to rough up the surface for optimal browning. Bake for 25-30 minutes until the top is golden brown and bubbling.
- Let the pie stand for 10 minutes before serving. You can top with cheese and fresh herbs if you desire!