Today we're cooking up Cottage Pie. But hold on to your shamrocks, because before we dive into our recipe, we’re about to drop some fun food knowledge on you. That way you can impress your friends and family with more than your ability to enjoy a green beer this St. Patrick’s Day.☘️
Cottage Pie is one of Ireland’s most beloved dishes. Never heard of it? Perhaps you're more familiar with its close relative, the Shepherd’s Pie. While both are essentially the same – a hearty meat pie with a mashed potato crust – the difference lies in the meat.
Traditional Irish Shepherd’s Pie is made with ground lamb. It gets its name because shepherds look after sheep. Cottage Pie is made with beef, which is naturally our favorite.
Adding Zephyr ground beef to this recipe gives you a rich, beefy filling that simply tastes better than other brands.
As another layer of trivia, there's also Cumberland Pie. This Irish dish is pretty much the same as the other two. The difference is that it can be made with any type of meat, and it has an extra layer of breadcrumbs (and usually cheese) on top of the mash.
You simply can't beat the goodness and simplicity of a Cottage Pie, though. With fresh cooked vegetables and quality beef layered with mouth-watering mash potatoes, it's a meal you'll want to make any time of year.
While we can’t promise a pot of gold at the end of this dish, we can promise the leprechauns in your life will dance a jig before the last scoop leaves the pan.
We hope you’ll enjoy a pint of cheer this St. Patty’s Day. Until then, we wish you nothing but health, wealth and good luck!
St. Pat's Cottage Pie
Yield 12 Servings
Prep Time 30 Minutes
Cook Time 45 Minutes
Total Time 90 Minutes
Russet Potatoes - 1.5 lbs
Butter - 4 Tbs
Heavy Cream - 1/2 Cup
Onion - 1 Medium, diced
Carrots - 3 Large, diced
Garlic - 2 Cloves, minced
Ground Beef - 2 lbs
Golden Mushroom Soup - 10.75 oz
Worcestershire Sauce - 2 Tbs
Frozen Peas - 12 oz
Sharp Cheddar Cheese - 1 Cup
Salt & Pepper
Place potatoes in a medium saucepan and cover with cold water. Set over high heat, cover pan and bring to a boil.
Once boiling, uncover and decrease heat to medium. Simmer potatoes until they can be easily crushed with a fork, about 10-15 minutes.
Preheat oven to 400 degrees F.
While potatoes cook, melt 2 Tbs butter in a large skillet over medium high heat. Add onions and carrots. Cook for three to four minutes.
Add garlic and cook another minute.
Add ground beef, salt, and pepper. Cook, crumbling with spoon, for 8-10 minutes or until the meat is browned and cooked through.
Remove beef from heat. Add the mushroom soup, Worcestershire sauce, and peas. Stir to combine. Let rest.
Remove potatoes from heat and drain in a colander and return to saucepan. Add 2 Tbs butter, the cream, salt and pepper. Mash until smooth.
Spread the meat filling evenly in a 9x13 inch baking dish. Top with the mashed potatoes, spreading all the way to the edges with a rubber spatula. (Optional: Sprinkle with shredded cheddar cheese.)
Bake at 400 degrees for 25 minutes or until potatoes turn golden brown.
Jill Turley is the Chief Creative Officer at Real Noshes. She is a registered dietitian, joyous eater, lover of the kitchen and fan of keeping life simple. She resides in Northwest Arkansas and is mom to a four-year-old whackadoodle and equally whacky bernedoodle. Follow her food adventures on Instagram @realnoshes and check-out www.realnoshes.com for more resources and kitchen fun.