Pale Ale Cottage Pie (Print-Friendly Version)
Beef, bacon and pale ale gravy under cheese-laced mash, baked until golden and comforting.
# Ingredients:
→ Filling
01 -
2 tablespoons olive oil
02 -
750 grams beef mince
03 -
200 grams streaky bacon, sliced into thin strips
04 -
5 cloves garlic, minced
05 -
1 onion, finely diced
06 -
2 carrots, finely diced
07 -
3 celery stalks, finely diced
08 -
250 millilitres pale ale
09 -
2 tablespoons tomato paste
10 -
500 millilitres passata
11 -
250 millilitres beef bone broth or stock
12 -
1 teaspoon fresh rosemary, chopped
13 -
66 grams grated cheddar or colby cheese (divided use, approximately 2/3 cup)
14 -
2 teaspoons salt
15 -
1 teaspoon cracked black pepper
→ Mash
16 -
1.5 kilograms potatoes, washed, peeled, quartered
17 -
50 grams butter
18 -
250 millilitres milk
19 -
2 teaspoons salt
20 -
1 teaspoon black pepper
# Steps:
01 -
Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add bacon and cook for 3–4 minutes until golden. Stir in onion, celery, carrots, and garlic and cook for 5 minutes until softened. Remove mixture from the pan and set aside.
02 -
Add beef mince to the pan with remaining 1 tablespoon olive oil. Season with salt and pepper. Cook, breaking up the mince, until golden brown.
03 -
Return bacon and vegetables to the pan with the beef. Pour in pale ale, add tomato paste, passata, beef stock, and rosemary. Mix thoroughly. Simmer uncovered for 15 minutes, reducing the liquid and intensifying the flavours. Taste and adjust seasoning if necessary.
04 -
Preheat oven to 180°C. Place potatoes in a large saucepan and cover with water. Add 0.5 teaspoon salt. Boil for about 15 minutes until completely softened. Drain and let excess steam escape.
05 -
Warm the milk. Add butter, half the milk, salt, and pepper to the potatoes. Mash until light and fluffy. Whisk in remaining milk and taste for seasoning.
06 -
Spread beef filling evenly in a 32 x 24 cm baking dish. Sprinkle one-third of the grated cheese over the filling. Spoon mashed potatoes over the top, spreading gently and creating small divots with the back of a spoon. Finish with the remaining cheese sprinkled over the mash.
07 -
Bake uncovered for 20–30 minutes until the topping is golden and crisp, and the cheese is melted. Serve hot.
# Notes & Tips:
01 -
For extra depth, opt for a malty pale ale; allow filling to reduce well before building the pie for robust flavour.
02 -
Let the mash cool slightly before layering to avoid sinking into the filling.