Beef & Guinness Cottage Pie

🧂 Ingredients

• 1 kg Mince beef
• 2 cloves garlic

  crushed
• 1 brown onion

  diced
• 2 carrots

  diced
• 1 red chili

  diced
• 2 tbsp tomato paste
• 250 ml beef stock
• 440 ml Guinness

  can
• 2 sprigs thyme
• 1 bayleaf
• 4 tbsp flour
• 2 tbsp worcestershire sauce
• salt & pepper
• 1 anise
• 2 tbsp olive oil
• 1.3 kg potatoes

  peeled & chopped
• 100 g butter
• 100 g grated cheddar cheese

  optional

Instructions

• 1 Fry onion, carrots, garlic & chili in olive oil until soft – 4/5 minutes
• 2 Add mince beef and cook until browned, breaking it up as you do it – 10/12
  minutes
• 3 Mix 4 tbsp flour with 100ml Guinness and set aside.
• 4 Add remaining Guinness, thyme, bayleaf, anise, tomato paste, Worcestershire and
  beef stock to pot. Once simmering stir in the Guinness & flour mixture.
• 5 Cook on medium heat (at a simmer) for 20/30 minutes, stirring occasionally. You
  want to reduce the cooking liquid until it’s a gravy like thickness. *see notes*
• 6 Once reduced to your liking set pie aside to cool a little. *see notes*
• 7 Chop potatoes to equal sized pieces and boil in heavily salted water until soft
  enough to mash – approx. 15 minutes.
• 8 Drain potatoes and allow them to steam for a minute to remove moisture. Add
  butter, cream and 80g of grated cheddar cheese & chives. Stir to combine.
• 9 Once pie mix has cooled sufficiently spoon the potatoes over the top and spread
  out. Using a fork make rough bits on the top of potatoes. This helps give you
  those delicious brown crusty bits. Sprinkle remainder of the grated cheese on
  top and bake in oven for 25/30 minutes @ 180c

Nutrition Info