Cottage Pie with Dogfish Head Raison D'Etre

Okay guys, this is a good one. I know it's summer and this is kind of a wintery dish but I live in Florida so whether it's June or January the weather is the same outside. I have to be allowed to cook wintery dishes once in a while, especially when they are this good.

But winter is coming in Game of Thrones. Last night was the intense season finale of the show so I am making this post in honor of it. Although cottage pie is traditionally made with leftovers and might be considered a peasant's dish, I think any king or queen would be happy to have this at their table.

I decided to research Game of Thrones food and there is actually an official cookbook that was published a few days ago! It has recipes based on dishes mentioned throughout the books. And here is their blog. Really fun stuff!

The beer I chose -Raison D'Etre from Dogfish Head- totally made this pie. It's brewed with beet sugar, raisins, and Belgian style yeast. The aroma told me it would be perfect for a cottage pie. That's often when I decide what to make with beers. You can sit there and research beers and think about what technically goes with what, but when you smell a beer, that's when you can clearly see all the delicious possibilities in your mind.

I seriously recommend you make this. It's delicious.

For the filling:
  • 1 pound ground beef 
  • 2 cups chopped red onion (about half a large onion)
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 1/2 cups frozen peas
  • 3 tablespoons vegetable oil
  • 1 tablespoon garlic powder
  • 1 1/2 tablespoons dried thyme
  • 1 teaspoon dried rosemary
  • 2 teaspoons Worcestershire sauce 
  • 2 teaspoons soy sauce
  • 3 tablespoons sugar
  • 1 beef bouillon cube
  • 12 oz bottle of beer
  • 2 tablespoons flour
  • salt & pepper to taste
For the potato topping:
  • 15 small red potatoes or 4 to 5 russet potatoes
  • 2 tablespoons butter
  • 1/3 cup evaporated milk
  • salt to taste
  • 1 egg

In a large pot, heat the vegetable oil over medium heat. Add the vegetables and cook for about 8 minutes. Season with salt and pepper. Add the ground beef and cook until the meat is no longer pink. Add the garlic powder, rosemary, thyme, soy sauce, Worcestershire sauce, sugar, beef bouillon, and beer. Season well with salt and pepper. Lower heat and cook for 10 more minutes, stirring occasionally. Stir in the flour and cook over low heat for another 5 minutes.

Boil the potatoes in a large pot for about 30 minutes, until easily pierced with a fork. Peel the potatoes and mash them in a large bowl. Stir in the butter, milk, and salt.

Place the beef and vegetable filling in a baking pan, casserole dish, or ramekins. Top with the potato mixture. Beat the egg with a tablespoon of water to create an egg wash. Brush this over the top of the potatoes. Bake in a 400 degree oven for 30 minutes. Then broil for 4 minutes.