Cottage Pie Recipe

Prepare the Filling

In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.

Sauté Vegetables

Add the chopped onion, diced carrots, and diced celery to the skillet. Sauté for about 5-7 minutes until the vegetables are softened. Stir in minced garlic and cook for an additional minute.

Add Broth and Seasoning

Pour in the Guinness beer and beef broth. Add Worcestershire sauce, salt, and black pepper. Bring to a simmer and let cook for 10-15 minutes, stirring occasionally, until the mixture thickens.

Make the Mashed Potatoes

While the filling is cooking, boil the chopped potatoes in salted water until tender, about 15-20 minutes. Drain and return to pot. Add butter and milk, then mash until smooth and creamy.

Assemble the Cottage Pie

Preheat the oven to 180°C (350°F). In a baking dish, spread the beef and vegetable filling evenly. Top with the mashed potatoes, smoothing it out with a spatula.

Add Cheese and Bake

Sprinkle the shredded cheddar cheese over the mashed potatoes. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

Serve

Let cool for a few minutes before serving. Enjoy your Cottage Pie!