Beef and Guinness Cottage Pie



45 mins

Prep Time

45 mins

Cook Time

Here’s a hearty meal made with just half a kilo of beef mince. To make shepherd’s pie, use lamb mince instead.


  • 600g potatoes – peeled and diced
  • 300g kumara – peeled and diced
  • 100g cheese – grated
  • A little milk, if needed
  • 500g beef mince
  • 2 tablespoons cooking oil
  • 1 onion – diced
  • 1 carrot – peeled and diced
  • 1 rib celery – diced
  • Garlic salt and ground black pepper, to taste
  • 3 cloves garlic – crushed
  • 1 teaspoon chopped fresh thyme or rosemary
  • 1 tablespoon tomato paste
  • 1 tablespoon steak sauce
  • 3 tablespoons flour
  • 1 cup Guinness
  • ¾ cup beef stock
  • 1 cup frozen peas – defrosted


  • Boil the potatoes and kumara in a large saucepan of salted water until fork tender.
  • Drain, then return to the saucepan. Add the cheese, cover and allow to steam for 5 minutes.
  • Mash until smooth and creamy, adding a little milk if needed. Set aside.
  • Preheat oven to 180°C (160°C fan bake).
  • Brown the mince in a large pan over a high heat. Set aside on a plate.
  • Heat the oil in the same pan over a medium heat. Sauté the onion, carrot and celery for 5 minutes. Season with garlic salt and pepper.
  • Return the mince to the pan, add the garlic and thyme or rosemary and cook for 1 minute.
  • Stir in the tomato paste and steak sauce. Stir in the flour and cook for 1 minute.
  • Add the Guinness and cook for 1 minute.
  • Add the stock and peas. Simmer for 5 minutes.
  • Transfer to an oven dish and top with the mash. Decorate the top using a fork.
  • Bake for 40 minutes or until golden brown.