Irish Guinness Cottage Pie

Peel and chop the potatoes into evenly sized chunks, then place them in a saucepan filled with cold water. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes.
While the potatoes cook, heat a large skillet over medium heat. Add a tablespoon of butter and sauté the finely chopped shallots and minced garlic until they become fragrant and translucent, about 3–4 minutes.
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned all over, about 8–10 minutes, then season with salt, pepper, and thyme.
Stir in the tomato paste, then pour in the Guinness. Let the mixture simmer uncovered until the liquid reduces by half and thickens, about 10 minutes, stirring occasionally.
Drain the cooked potatoes and return them to the hot pot. Add the remaining butter and milk, then mash until smooth and fluffy. Season with salt and pepper to taste.
Preheat your oven to 400°F (200°C). Spread the beef filling evenly in a baking dish, creating a base layer.
Dollop the mashed potatoes over the beef mixture, then spread evenly with a spatula to create a smooth top layer. Dot with small bits of butter if desired for extra richness.
Place the baking dish in the preheated oven and bake until the top is golden brown and bubbling around the edges, about 25–30 minutes.
Remove from the oven and let it rest for 5 minutes; this helps the flavors settle and prevents spilling when serving.
Slice and serve the Irish Guinness Cottage Pie hot, with the fragrant, golden crust providing a hearty, comforting finish.

Equipment

Ingredients

Instructions

Notes

Nutrition