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Guinness Beef Pie (Cottage Pie)
...in your mind.
Guinness Beef Pie (Cottage Pie)

Guinness Beef Pie (Cottage Pie)


    The Meat Part
  • 6 slices bacon, chopped
  • 1/2 yellow onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 1 1/2 pounds ground beef
  • 1 teaspoon each Kosher salt and fresh ground pepper
  • 2 tablespoons butter
  • 1 tablespoon garlic paste, or 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 tablespoon all-purpose flour
  • 1 tablespoon Worcestershire
  • 1/2 teaspoon dried thyme
  • 12 ounces Guinness
  • 2 teaspoons concentrated beef broth, or 2 cubes
  • Mashed potatoes, see recipe below
  • 1 teaspoon smoked paprika
  • 2 tablespoons fresh parsley, chopped
    The Potatoes Part
  • 4 russet potatoes (approximately 2 pounds) peeled and quartered
  • 3 tablespoons butter
  • 1/3 to 1/2 cup half & half
  • 1 cup cheddar cheese, shredded
  • Kosher salt and coarsely black pepper to taste


    The Meat Part
  1. Preheat oven to 350 degrees
  2. Heat a 10 or 11 inch oven proof skillet if you have one (if not just a large skillet will do) add bacon and cook until about 1/2 way done, then add in the onion, celery & carrots
  3. Cook the vegetables about 4 minutes, stirring often
  4. Add the beef, and cook until no longer pink – pour off any liquid
  5. Add salt, pepper, garlic and butter - and when melted stir in tomato paste
  6. Sprinkle flour over the top and mix until you don’t see it anymore
  7. Add the Worcestershire, thyme and about half the beer – stir really well, adding
  8. The rest of the beer if it’s too thick, but you def don’t want it runny – let simmer a couple minutes then take off the heat
  9. If using the same pan, top with the mashed potatoes, or put in a casserole dish and then top – sprinkle with paprika
  10. Bake until beautifully golden, about 30 minutes then top with parsley and serve
    The Potatoes Part
  1. Bring a large pot of salted water to a boil and the potatoes
  2. Lower heat and simmer about 15 minutes, or until potatoes are fork tender
  3. Drain potatoes well, and use a ricer or mash them right in the pot
  4. Add the butter and half & half, mixing in well then stir in half the cheese
  5. Season with salt & pepper