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Slow Simmered Beef Cottage Pie
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Slow-Simmered Beef Cottage Pie

Course Main
Cuisine Irish
Prep Time 15 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 35 minutes
Servings 6
Author Pam - For the Love of Cooking

Equipment

  • Large cast iron skillet
  • Large pot
  • Hand mixer

Ingredients

Slow Simmered Beef Stew:

  • 2 slices of bacon, cut into small bits
  • 1¾ lb beef chuck, cut into 1-inch chunks & excess fat removed
  • Sea salt and freshly cracked pepper, to taste½
  • ½ yellow onion, diced
  • 2 cloves of garlic, minced
  • 2 tbsp tomato paste
  • 1½ tbsp flour
  • ½ cup dry red wine
  • 2¼ cups beef broth
  • 2 carrots, peeled & cut into 1/4-inch pieces
  • 1 stalk of celery, diced
  • 1 sprig of fresh thyme
  • 1 bay leaf

Creamy Mashed Potatoes:

  • 3 russet potatoes, peeled & cut into 1-inch pieces
  • ⅓ cup milk
  • 4 tbsp butter
  • Sea salt and freshly cracked pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  • Preheat the oven to 325 degrees.
  • Make the stew by cooking the bacon pieces in a large cast-iron skillet over medium heat until cooked through and the fat has rendered. Remove the bacon with a slotted spoon and place it on a paper towel. Remove all but 1 tablespoon of bacon grease from the skillet; set the remaining bacon grease aside.
  • Return the cast-iron skillet to the stove and turn it up to medium-high.
  • Pat the beef chunks dry, then season well with sea salt and freshly cracked pepper, to taste.
  • Add half of the meat to the HOT cast-iron skillet and cook until browned all over, about 3 minutes. Remove the beef from the cast-iron skillet to a plate. Add the remaining meat to the skillet and cook it until browned all over, about 3 minutes. Remove to a plate and cover loosely with a foil tent; set aside.
  • Add the remaining 1 tablespoon of bacon grease to a cast-iron skillet over medium heat. Add the onion and cook, stirring often, until softened, about 3 minutes.
  • Add the minced garlic and cook, stirring constantly, for 30 seconds.
  • Add the tomato paste and cook, stirring constantly, for 45 seconds.
  • Add the flour and cook, stirring it into the onion mixture constantly, for 2 minutes.
  • Add the red wine and whisk until the mixture is well combined and reduced, about 2 minutes.
  • Add the beef broth along with the plate of cooked beef chunks and their juices, carrot, celery, bacon crumbles, thyme sprigs, and bay leaves. Stir, then cover with a tight-fitting lid and place into the oven to cook for 2 hours and 25 minutes.
  • Remove the lid after 2 hours & 25 minutes, and continue cooking for 20 minutes to allow the beef to finish cooking and the sauce to thicken slightly.
  • Meanwhile, prepare the creamy mashed potatoes by placing the potatoes, along with a sprinkling of salt, into a large pot and adding enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 15-18 minutes. Drain the potatoes.
  • Place the butter into the milk and heat it in the microwave for 30 seconds. Season it with some sea salt and freshly cracked pepper to taste. Pour the milk mixture onto the potatoes.
  • Mash the potatoes using a hand masher or hand mixer until smooth. Taste and season with more sea salt and freshly cracked pepper, if needed.
  • Remove the beef stew from the oven and immediately turn the oven up to 375 degrees.
  • Skim off any fat from the surface of the stew. Remove the thyme sprigs and bay leaves. Taste and season with sea salt and freshly cracked pepper, to taste.
  • Stir in the fresh peas.
  • Starting at the outer edge of the skillet, carefully spread the mashed potatoes evenly over the beef stew.
  • Scrape a pattern on top of the potatoes with a fork to give them texture.
  • Place the skillet on a baking sheet in case it bubbles over while cooking. Bake for 20 minutes, or until the potatoes are starting to turn golden.
  • Remove from the oven and sprinkle with parsley. Serve and enjoy!