Guinness cottage pie is a hearty dish filled with ground beef, onions, and vegetables. Topped with a mashed potato crust, this savory pie is perfect for celebrating St. Patrick's Day or as a weeknight meal.
Cottage pie is a classic comfort food originating from the United Kingdom and Ireland. This pie is filled with ground beef, peas, carrots, onions, and a flavorful sauce. Creamy homemade mashed potatoes serve as a crust that tops this hearty pie.
Guinness beer is the special ingredient in this recipe, adding an extra layer of depth and flavor to the beef filling. Beef broth can easily serve as a substitute to make this a family friendly recipe.
Serve Guinness cottage pie to celebrate St. Patrick's Day or anytime you'd like a hearty, comforting meal at home. It's perfect for weeknights or Sunday dinner with the family.
Potato topping ingredients
- Potatoes - The best potatoes for mashing are russet or yukon gold potatoes. Either potato will work well for this recipe.
- Heavy cream - Can be substituted with whole milk if desired. Heavy cream creates a creamier, richer mashed potato crust.
- Unsalted butter - Can be substituted with salted butter (you'll want to cut the listed salt in half).
- Salt and pepper - Add flavor to the potatoes.
- Parsley - Optional garnish to add just before serving.
Beef filling ingredients
- Ground beef - 85/15 ground beef or 90/10 ground beef are best. Beef with a higher fat percentage may need to be drained after cooking. Readers have also had success using other ground meats like ground turkey.
- Onions and garlic - Add depth of flavor to your filling. I recommend using fresh minced garlic or garlic powder as a substitute, not jarred garlic, which often has a harsh flavor.
- Unsalted butter - Can be substituted with salted butter (cut the listed salt in half).
- Seasoning - Salt, pepper, and thyme add a mild, savory flavor to your filling.
- All-purpose flour - Helps thicken your filling. Can be substituted with cornstarch if needed.
- Tomato paste - Adds savory, umami flavor to the filling.
- Worcestershire sauce - Adds depth of flavor to your filling.
- Guinness - Can be substituted with beef broth.
- Frozen peas and carrots - Any type of small diced frozen vegetables can be added to this recipe. Green beans or mixed vegetables are great alternatives.
Tips and tricks
Pan size - I used a 10.25 inch cast iron pan: Lodge cast iron pan. You can use any oven-safe skillet or sauté pan for this recipe.
Don't have an oven safe skillet? - Cook your meat filling in a standard skillet on the stove top and transfer to a 2 quart baking dish to finish in the oven.
To prevent lumpy potatoes - Make sure your potatoes are fork tender and cooked all the way through before draining and mashing. Lumps in potatoes are simply undercooked potato bits.
Add texture with a fork - Use a fork to add texture on top of your cottage pie. This step is optional but creates a nice texture crust once baked.
Want a browned crust? - Turn on the broiler for 1 to 2 minutes at the end of cooking to brown your potato crust even more. Don't walk away and keep an eye on your skillet to ensure the broiler doesn't burn the top.
Storage
Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator and reheat well in the oven at 350 degrees Fahrenheit or lightly covered in the microwave.
Frequently asked questions
Up until the 20th century, both names were used interchangeably. Nowadays, shepherd's pie is made with lamb and cottage pie is made with beef. People may grow up in families calling this dish by one name or the other, regardless of the meat used. Other than the meat, the dishes are essentially the same.
For more information: Wikipedia - Shepherd's Pie
Yes, the beer listed in the recipe can be substituted with beef broth if desired.
I used a 10 inch cast iron pan, but any oven safe sauté pan or large skillet will work. If you don't have an oven-safe sauté pan, the filling and topping can be transferred to a 2 quart oven-safe dish for baking.
Recommended
📖 Recipe
Guinness Cottage Pie
Ingredients
Beef Filling
- 1 pound ground beef, 85/15 or leaner
- 1 medium onion, diced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 8 ounces Guinness beer, or beef broth
- 1 tablespoon worcestershire sauce
- 1 tablespoon tomato paste
- ¼ teaspoon dried thyme
- 2 cups frozen peas and carrots
Mashed Potatoes
- 2 pounds russet potatoes
- ½ cup heavy cream, or milk
- ¼ cup unsalted butter
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- To save time, I recommend starting your potatoes, then preparing the meat filling while your potatoes boil.
Meat filling
- Preheat oven to 350 degrees Fahrenheit.
- In a 10 inch cast iron skillet over medium heat, add onions and crumble ground beef into pan. Season with salt and pepper. Cook until beef is browned and onions begin to turn translucent.
- Add butter and minced garlic, stirring to combine. Cook for another 30 seconds, then add flour and stir to coat. Cook for another minute.
- Add Guinness, worcestershire sauce, tomato paste, and thyme to pan, stirring until incorporated. Add frozen peas and carrots and stir to combine. Remove pan from heat and set aside until potatoes are ready.
Mashed potatoes
- Peel potatoes and cut in half, or as needed to get uniform size throughout.
- Place in a large pot and cover with water. Over medium-high heat, bring to a boil. Reduce to medium heat and simmer until potatoes fall apart when pierced with a fork. Drain well.
- Add heavy cream and drained potatoes back to your stock pot. Using a potato masher or an electric mixer, blend potatoes and heavy cream until no lumps remain. Add butter, salt, and pepper, and mix until combined.
- Spread mashed potatoes into an even layer over your prepared meat filling. Optionally, add texture to the top of your pie using a fork.
- Bake pie uncovered for 30 minutes, or until heated through and bubbling around the edges. Remove from oven. Optionally, garnish with chopped parsley just before serving.
Equipment Recommendations
Notes
- Filling may bubble over the edges of your pan while baking. I suggest adding a layer of foil to your lower oven rack to catch any potential drips.
- Guinness beer can be substituted with beef broth.
- A 10.25 inch Lodge cast iron skillet was used for this recipe. If you do not have an oven safe skillet, simply cook your meat filling on the stove top, then transfer your filling into any 2 quart oven safe baking dish.
- Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
I made this with lamb tonight. It fed 4 people with two people returning for seconds. I don’t have any leftovers.
Amazing! I substituted it with ground turkey and onion powder cuz it’s all I had and it was still fantastic and full of flavour. Saving this recipe <3
Since I am allergic to potatoes, I skip the mashed potato steps and substitute 2 packages of mashed frozen cauliflower which I cook in the microwave according to instructions on the package. It tastes great and my grandchildren never know that they are eating a much healthier vegetable. It is also much quicker to make without having to peel, cook and mash potatoes.
I should also note that my youngest grandson requests this and Irish soda bread any time that he gets to pick the meal!
Hi,
Can this be made ahead of time? If so does it dry out?
I think this could be made a day ahead and reheated in the oven - the layer of mashed potatoes will keep your filling from drying out. Any leftovers will keep for up to 3 days in the refrigerator.
oh no i forgot the tomato paste! hope it still taste good! eek
Hi Haley, the tomato paste will help thicken the filling slightly and add a savory flavor, but should turn out fine without it. Hope you enjoy it!
What do you preheat the oven to for baking?
350 degrees Fahrenheit. Thank you for noticing, I will add it to the recipe card!