Wednesday, March 20, 2013

Guinness and Wild Mushroom Cottage Pie

There's a country pub down the road from my house called The Crow and Gate and, just as the name might suggest, a meal in this idyllic country cottage conjures up pints of beer, spritely leprechauns, and other reminders of the Emerald Isle.

In the spirit of that, every time I go there for dinner, I'm inspired to bring a little bit of Ireland back to my own kitchen - and that's just what I did with today's rustic and earthy Cottage Pie.

If you're looking for flavour, comfort, and enough pizazz to wow even the fussiest guest, I promise, this is your recipe!

So follow along with today's step by step video or print off the recipe HERE. 

Any way you slice it, this one is good eats!

Guinness and Wild Mushroom Cottage Pie

Prep Time: 40 minutes
Cook Time: 40 minutes
Serves: 6-8

  • 1 pound extra lean ground beef ground beef
  • 1 tbsp extra virgin olive oil
  • 2 cups small, quartered button mushrooms
  • 1 cup diced tart apple (like granny smith)
  • 1 pkg. dried wild mushrooms (app 1/4 cup)
  • 1 cup frozen peas
  • 2 Tbsp cornstarch
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/2 tsp paprika
  • 1/2 tsp thyme
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 2 cups beef stock
  • 1/2 cup Guinness
  • 1 tbsp Worcestershire sauce
  1. Grind the dried mushroom to a fine powder in a coffee grinder or food processor.
  2. Remove powdered mushrooms to a bowl and add cornstarch, garlic powder, paprika, dried thyme, onion powder, salt and black pepper and stir until well blended.
  3. Quarter the button mushrooms and saute in olive oil over medium high heat. When they begin to release their water, add the diced apple and continue to saute until everything is luxurious and golden. Set aside and put a cup of frozen peas on to boil. 
  4. Saute a pound of ground beef over medium high heat until golden brown and cooked through. Add the mushroom and apple mixture, the ground mushrooms and seasonings, a half cup of Guiness and 2 cups of beef stock bringing to the boil as the gravy thickens. Finish is off with a tablespoon of worcester sauce and the cooked green peas. 
  5. Pour the mixture into a prepared greased casserole dish. 
  6. Saute 2 cups of fresh chopped kale in extra virgin olive oil until tender crisp and set aside. 
  7. Drain and mash 6 russett potatoes that have been boiled until tender.
  8. Add milk and butter that have been warmed for one minute in the microwave and continue to mash. Add about a teaspoon of salt to taste and then fold in the vibrant green sauteed kale.
  9. Spread over the filling and bake in a preheated 350 oven for 40 minutes.
  10. Let rest at least 20 minutes before slicing.



Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube

No comments:

Post a Comment