Today I would like to welcome Lois from Polish Housewife! She is sharing a recipe with us as part of our March Blog Swap Meet. These Swap Meets are monthly events where we swap posts with one another, which is not only fun but also helps us all get exposure to new audiences, and it is a great way to meet new blogger friends! If you are a blogger who posts recipes on your blog and you would like to participate in future swap meets, just contact Edward at If You Can Read, You Can Cook or myself (Kristin at Dizzy Busy and Hungry). We will start coordinating the next swap meet in a few weeks and can make sure you are included. In the meantime, I know you will enjoy Lois’s recipe for Cottage Pie! You can also check out my recipe for Slow Cooker Chicken Pot Pie over at The Dinner Pages.
Hi, I’m Lois, an avid home cook and an American living in Poland. You can read all about my culinary and cultural adventures at Polish Housewife. It’s a pleasure for me to be sharing my recipe for Cottage Pie with Guinness with Kristin and her Dizzy Busy & Hungry readers as we celebrate Pi Day with math nerds and pie lovers worldwide.
- 3 tablespoons olive oil
- 2 pounds lean ground beef
- salt & pepper
- 3 onions, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 14 ounce can diced tomatoes
- 2 tablespoons tomato paste
- pinch red pepper flakes
- 12 ounce bottle Guinness
- 5 tablespoons Worcestershire sauce
- 1 cup stock (chicken or beef)
- 2 pounds potatoes, peeled and diced
- 3 tablespoons butter
- 2 tablespoons grated Parmesan cheese, plus extra for topping
- 1 egg yolk
- 2 teaspoons Dijon mustard
- 2 tablespoons milk
- Add a tablespoon of olive oil to a large frying pan or Dutch oven and brown half of the ground beef over medium-high heat, seasoning with salt and pepper. Drain the beef and set aside, repeat.
- Add a tablespoon of olive oil to the pan and saute the onion, garlic, thyme, and parsley until the onions begin to brown.
- Add the browned beef, canned tomatoes, tomato paste and red pepper; cook for 5 minutes, stirring frequently.
- Add the Guinness and Worcestershire sauce, and cook for 20 to 30 minutes (until liquid is reduced by half), stirring occasionally.
- Add the stock, bring to a boil, reduce heat and simmer until mixture has thickened, about 30 minutes.
- Preheat oven to 350. Cook potatoes in boiling salted water. Drain and mash with butter, 2 tablespoons grated cheese, egg yolk, mustard and milk. Season to taste with salt and pepper.
- Add the meat mixture to a 9 inch pie pan, pipe the top with mashed potatoes or spread with mashed potatoes adding texture with a fork. Top potatoes with a little grated cheese. Bake for 30 minutes until golden brown.
Below the collage are links to all of the blogs that participated in our
Blog Swap Meet: Pi Day Recipes
Edward from If You Can Read, You Can Cook and Kristin from Dizzy Busy and Hungry
Stop by and visit them all!
If You Can Read, You Can Cook
Many thanks to Lois for sharing this wonderful recipe with us today!