Dwyer’s Cottage Pie
This cottage pie is the ultimate comfort food. The combination of richly seasoned ground beef and caramelized onion-cheddar cheese whipped into the potatoes sets it apart from the rest. The best part is, it is simple to make and hearty enough to stand on its own as a meal. I hope you all will love it as much as my family and friends have. Be sure not to skimp on the smoked paprika and garlic powder- they truly round out the flavors of the cottage pie!
3/13/2023 Disclaimer: When I first posted this recipe yesterday, I accidentally wrote tablespoons instead of teaspoons for the smoked paprika and garlic powder. I have since updated this post to reflect the proper starting measurements. Thank you!
Mashed Potatoes
Approximately 3 lbs Baking Potatoes, peeled and chopped into one inch pieces (I used 3.10lbs)
4 oz. Cream Cheese
1/2 cup Milk, divided
4 oz. Sour Cream
6.6 oz. package Cheddar Cheese with Caramelized Onions, finely grated ( I used the brand Ford Farm, but others are available, such as by Boar’s Head).
Kosher Salt and Pepper, to taste
Garlic Powder, to taste
TO MAKE THE MASHED POTATOES:
Boil the potatoes until softened, then strain.
While the potatoes are cooking, bring the cream cheese out to soften.
In a large mixing bowl, blend the potatoes and cream cheese together using a hand mixer.
Add in 1/4 cup of milk and continue to mix, followed by the sour cream.
Add in 1 and 1/2 cups of the grated cheddar cheese with caramelized onions. Reserve the remaining cheese for later.
If you prefer your mashed potatoes extra creamy (like I do!), mix in the remaining 1/4 cup of milk as desired. I recommend making it this way!
Season mashed potatoes with kosher salt, pepper, and garlic powder to taste.
MEAT MIXTURE:
2 Tbsp Flour
2 Tbsp Tomato Paste
1 and 1/2 lb. 86% Ground Beef
3/4 cup Onions, diced
1 and 1/4 cup Carrots, diced
1 cup Peas, frozen
1 heaping Tbsp fresh Garlic, grated into paste
1 cup Chicken Broth
1 and 1/2 Tbsp fresh Thyme Leaves
1 Tbsp fresh Sage, minced
1 Tbsp. Worcestershire Sauce
1 and 1/2 Tbsp. Grey Poupon Country Dijon Mustard
Smoked Paprika, to taste
Kosher Salt, to taste
Pepper, to taste
Garlic Powder, to taste
Butter, for cooking
TO MAKE THE MEAT MIXTURE:
1. In a large cooking pan, sauté the onions and garlic in butter over medium heat until the carrots have softened; approximately 10 minutes.
2. Add the ground beef, garlic, and tomato paste. Cook until the beef has browned.
3. Add in the flour and herbs, stir, and allow to cook for 1-2 minutes.
4. Add in the stock and allow the mixture to simmer until the liquid reduces, approximately 10-15 minutes.
5. Add in peas, mustard and Worcestershire sauce. Cook for 3-5 minutes, or until the peas have softened and are bright green.
6. Season liberally with with garlic powder and smoked paprika. Start with at least one and a half teaspoons of each, and then add to taste from there. (I used at least one tablespoon each of garlic and paprika, but everyone has different thresholds for spices. Always remember that it is easier to add than it is to take away.)
7. Season with Kosher or sea salt and pepper, to taste.
8. Turn off stovetop and remove from heat.
9. In a lightly greased baking dish, spread the meat mixture to fill the bottom of the pan.
10. Spread the mashed potatoes over the meat mixture.
11. Bake in the oven at 350 degrees F until warm throghout.
12. Remove from oven and set the oven to broil.
13. Evenly sprinkle the remaining cheese from the mashed potatoes over the cottage pie.
14. Return baking dish to the oven and broil until cheese is melted and golden brown.
15. Remove from oven and turn off heat. Allow to cool for 5-10 minutes before serving.
