This is such an easy and affordable dish for a fun Saint Patrick’s day meal, or any night of the week. And all of the ingredients are things you typically have on hand or are easily found at the grocery store.
You can keep this gluten free by using gluten free Worcestershire sauce and broth. I buy my broth at the Dollar Tree because it’s gluten free, a lot cheaper, and it’s actually good.
IRISH COTTAGE PIE
Prep Time: 15 minutes Cook Time: 45 minutes – hour Serves: 4 (or more) for approximately $10.40
INGREDIENTS –
2 pound potatoes, peeled and cut into large chunks
2 tablespoons olive oil
1 onion, chopped
2 large carrots, chopped
1 1/2 pounds ground beef
2 garlic cloves, chopped
1/2 teaspoon dried oregano
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
3/4 cup red wine or tomato juice
1 cup broth – I used beef
1 cup frozen peas
4 tablespoons butter
2/3 cups milk
2 green onions, chopped
3/4 cup grated cheddar cheese
2 tablespoons Dijon mustard
DIRECTIONS:
Put potatoes in large pot and cover with cold water. Season with salt. Bring to a boil. Reduce heat to simmer and cook until tender, about 20 minutes.
While potatoes cook – heat 2 tablespoons olive oil in large skillet over medium heat. Add chopped onion and carrots. Season with salt and pepper. Cook until the vegetables are soft, stirring occasionally, 5 to 7 minutes.
Increase heat to medium high and add ground beef. Cook till no longer pink, about 6 minutes. (Break up the meat as it cooks with a wooden spoon.) Drain. Add beef mixture back to skillet and season with salt and pepper. Stir in garlic and oregano. Cook until softened, 1 to 2 minutes.
Make a small well in center of skillet, add tomato paste. Cook, stirring about 1 minute. Add Worcestershire sauce and stir. Add wine and stir. Simmer until the skillet is nearly dry, about 2 minutes. Add broth and simmer until mixture is saucy, about 5 minutes.
Stir in peas. Transfer mixture to a 3-quart baking dish.
Drain potatoes and return to pot. Add butter and milk, mash well. Season with salt and pepper. Add green onion, cheese, and Dijon mustard. Stir.
Spread potatoes over meat, using the back of a spoon to smooth out. Bake at 425 degrees about 25 to 30 minutes, until topping golden.
Let cool about 10 minutes before serving.