Cottage Pie With Garlic Butter

Cottage Pie With Garlic Butter

Serves 6. Recipe provided by Kerrygold is adapted from “Forgotten Skills of Cooking” by Darina Allen (Kyle books, 2009). Allen says, “The cheese in this crust and the lump of garlic butter that melts into the center makes this into something very special.”

3 tbls. olive oil

2 garlic cloves, mashed

1 small onion, chopped

1 lb. beef, freshly ground

1 tsp. fresh thyme leaves

1/2 cup dry white or red wine

1 cup beef stock

1 tsp. Worcestershire sauce

1 tbl. tomato paste

Roux (see recipe)

Salt and freshly ground pepper

Topping:

3 lbs. baking potatoes, unpeeled

1 cup whole milk, boiling

Salt and freshly ground pepper

2 tbls. Kerrygold Irish butter

1 tbl. chopped chives (optional)

1/4 cup grated Dubliner cheese

1/4 cup grated Kerrygold Aged Cheddar cheese

Garlic Butter (see recipe)

1. Heat the oil in a saucepan. Add the garlic and onion and fry until soft and slightly brown. Increase the heat, add the ground beef and thyme and fry until the beef changes color. Add the wine, half the stock, the Worcestershire sauce and the tomato paste. Simmer for 10 minutes.

2. Meanwhile, boil the unpeeled potatoes, then peel them. Add boiling milk and mash the potatoes while they are still hot. Season with salt and freshly ground pepper and add the butter and the chives, if using.

3. Preheat the oven to 350 degrees.

4. Bring the rest of the stock to a boil and thicken it well with roux. Stir it into the beef — it should be thick but still juicy. Taste and correct the seasoning.

5. Put the meat mixture into one large or six individual pie dishes. Pipe or spread the mashed potato mixture over the top. Sprinkle with the grated cheeses. Bake for 30 minutes, until the top is golden and slightly crispy. Serve with Garlic Butter and a green salad.

Roux: Melt 8 tablespoons butter in a pan and cook a scant cup all-purpose flour in it for 2 minutes on low heat, stirring occasionally. It will keep for 2 weeks in the refrigerator.

Garlic Butter: Whip 8 tablespoons butter, then add in 2 tablespoons finely chopped parsley, 3 to 5 cloves crushed garlic and a few drops of freshly squeezed lemon juice at a time. Roll into butter pats or form into a roll and wrap in parchment paper or foil, twisting each end. Refrigerate to harden.

Darina Allen suggests slathering the butter over bruschetta or toast and says it is “also great with grilled fish, meat or vegetables.”