Cottage Pie with Guinness

Ingredients for 6 servings:

• 2 tbsp olive oil
• 900 g minced beef
• 3 onions
• 3 cloves garlic
• 2 beef tomatoes, peeled
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 chili pepper(s), pitted, chopped
• 330 ml beer (Guiness)
• 5 tbsp Worcestershire sauce
• 300 ml chicken stock
• 1 kg potato(s), floury
• 100 g butter
• 3 tbsp Cheddar cheese or Parmesan, grated
• 1 egg yolk
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

classic British pub dish

Finely dice the onions and sauté them in a little olive oil until translucent. In a large separate pot, brown the ground beef in the remaining olive oil until crumbly. Stir in the tomato paste and fry briefly. Pour in the Guinness and Worcestershire sauce and reduce by half. Add the sautéed onions, garlic, thyme, chopped chili, and crushed tomatoes to the mixture, pour in the chicken stock, and simmer for about half an hour, until the sauce has thickened considerably. Season with salt and pepper. Steam the potatoes and press them through a potato ricer. Mix with the butter until firm. Mix in two tablespoons of grated cheese and season with salt and pepper. First, pour the ground beef mixture into an ovenproof casserole dish. Spread the mashed potatoes on top, roughen them up with a fork, then brush with the beaten egg yolk and sprinkle with the remaining cheese. Bake in an oven preheated to 180°C (top/bottom heat) for half an hour. Serve with a pint of Guinness.