Mince meat pie with carrots, peas and topped with mashed potatoes. Can easily be doubled for more guests & a bigger baking dish!
Sauté onions in olive oil until translucent. Add in garlic and sauce for 30 seconds to one minute.
Add minced ground beef and cook until brown. Drain the fat and return to the heat. Add butter, peas, carrots and flour. Stir until mixed together.
Stir in Worcestershire sauce, tomato paste and Guinness. Cook for a few minutes over a medium heat.
Add chicken stock. Cook until mixture is thick and resembles a chunky, meat sauce.
Pour meat sauce into a lightly greased baking dish and let cool completely.
Peel potatoes and cut into chunks and place in a medium-large pot with salt and bring to a boil. Boil until potatoes are tender. Drain potatoes and put in a medium bowl.
Add butter and mix together with a hand mixer. Slowly add milk and continue beating until smooth and creamy.
Shred Irish cheddar into small pieces. Mix into the potatoes until completely incorporated and there are no lumps. Mix in one egg yolk.
Put potatoes in piping bag with large tip. Pipe potatoes on top of cooled meat sauce.
Bake on top of a sheet tray at 325 degrees Fahrenheit/163 degrees Celsius for 30 minutes. After baked, place baking sheet and dish until the broiler for approximately 5 minutes, rotating frequently until potatoes are browned.
You could easily double this recipe and make in a larger dish for more people.
It also makes for excellent left overs!
This could serve 4 with small servings with a side of vegetables, or something. :)
Be careful when piping the potatoes if the cheese is too large. My first piping bag exploded due to a cheese blockage. ;)
I cooked it at a lower temp and then place under the broiler to not have the meat sauce bubble out of the potatoes.