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Irish Cottage Pie

Make an authentic savory pie featuring beef and vegetables.

Make an authentic savory pie featuring beef and vegetables.

Active Time: 30 minutes

Inactive Time: 50 minutes

Yield: 6-8 servings

Start Cooking

1 ½ lbs russet potatoes (about 3)

1 Tbsp + 1 tsp kosher salt

1 onion

2 carrots

2 Tbsp olive oil

1 ½ lbs lean ground beef

¼ tsp garlic powder

1 Tbsp Worcestershire sauce

1 tsp dried thyme

1 Tbsp tomato paste

3 Tbsp flour

1 ½ cups beef broth

½ cup frozen peas

⅓ cup milk

3 Tbsp butter

cutting board

knife

vegetable peeler

colander

large pot

measuring spoons

medium bowl

large skillet

mixing spoon

liquid measuring cup

dry measuring cups

large bowl

potato masher

spatula

8x8 baking pan

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Always wash your hands before cooking and make sure an adult is present. View Safety Skills for all our guidelines.

Preheat oven to 450°F.

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Peel potatoes. Cut into 1-inch pieces. Add to large pot.

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1 ½ lbs russet potatoes (about 3)

Cover potatoes with cool water and add 1 Tbsp salt. Bring to boil over high heat, then reduce heat to medium.

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1 Tbsp kosher salt

Cook potatoes until tender, 20 min. Drain in a colander. Continue to prepare filling while you wait.

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Dice onion. Cut in half, trim away ends, and peel. Cut layers into strips, then squares. Add to medium bowl.

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1 onion

Cut away ends of carrots. Chop into small pieces. Add to onions.

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2 carrots

Heat oil in pan over medium-high heat. Add carrots and onions. Cook until softened, 6-8 min.

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2 Tbsp olive oil

Add beef, 1 tsp salt, garlic powder, Worcestershire, thyme, and tomato paste. Break beef into small pieces. Cook until browned, 7-9 min.

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1 ½ lbs lean ground beef

1 tsp kosher salt

¼ tsp garlic powder

1 Tbsp Worcestershire sauce

1 tsp dried thyme

1 Tbsp tomato paste

Add flour, beef broth, and peas. Bring to boil. Cook until thickened, about 2 min. Add filling to baking pan.

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3 Tbsp flour

1 ½ cups beef broth

½ cup frozen peas

Add potatoes, milk, and butter to large bowl. Mash until smooth.

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⅓ cup milk

3 Tbsp butter

Spread potatoes evenly on top of filling with a rubber spatula.

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Bake until potatoes are browned and filling is bubbling, about 15 minutes. TASTE & SHARE!

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Hungry For More?

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