Upside-Down Irish Cottage Pie Served In A Mashed Potato Bowl

We're head over heels for this creamy, savory, boozy dish!

Yield: 1 
Prep Time: 
30 minutes 
Cooking Time: 2 hours
Difficulty Level: Moderate


For the bacon herb topping:

  • ½ garlic bulb
  • fresh rosemary
  • fresh thyme
  • 6 bay leaves
  • 20 slices of bacon, halved
  • 6½ sticks butter, creamed

For the boozy beef:

  • 4 lbs chuck roast
  • ¾ cup Guinness beer
  • salt to season

For the roasted vegetables:

  • 2 red onions
  • 2 carrots, chopped
  • 2 leeks, chopped
  • 6 oz white mushrooms, sliced
  • 2 lbs potatoes, peeled

For the boozy sauce:

  • roasted vegetables from roasting pan
  • 3 tbsp broth from roasting pan
  • 3 tbsp Irish whiskey
  • 1¼ cups Guinness beer
  • salt & pepper to taste

For the mashed potato bowl:

  • cooked potatoes from roasting pan
  • ¼ stick butter
  • 3 tbsp milk
  • 2 eggs
  • 1 cup bread crumbs
  • 1¼ cups flour
  • 6 oz kale, sautéed 
  • salt, pepper & nutmeg to taste
  • 4 oz cheddar cheese, sliced


1. For the bacon herb topping, place the halved garlic bulb on an oven rack and arrange a nest of fresh rosemary, thyme, and bay leaves around it. Arrange the bacon strips in a ring around the garlic bulb and spread the creamed butter over the bacon. 

2. For the boozy beef, inject Guinness beer into the chuck roast and rub salt into the meat.

3. For the roasted vegetables, add the red onions, carrots, leeks, mushrooms, and peeled potatoes to a roasting pan and place the roasting pan on the bottom of a preheated oven set to 300°F. Place the boozy beef directly on the middle oven rack above the roasting pan and place the oven rack with the bacon herb topping in the top slot of the oven. Cook the bacon herb topping and boozy beef for 1 hour and then remove them from the oven. Cook the vegetables for another 30 minutes, for a total of 1 hour 30 minutes. 

4. For the mashed potato bowl, combine the cooked potatoes from the roasting pan with the butter, milk, eggs, bread crumbs, flour, sautéed kale, season with salt, pepper, and nutmeg, and mix until smooth.

5. Heat an 8-inch cast iron pan over low heat and melt some butter in it. Place the mashed potatoes in the pan, smooth them out, and press the cheddar cheese pieces into the mashed potatoes at equal points around the pan.

6. Place a piece of parchment paper on top of the mashed potatoes in the larger pan and press a 6-inch cast iron pan into the mashed potatoes. Let the mashed potato bowl cook over low heat for about 10 minutes until the edges are crispy and the cheese has melted. Afterwards, remove the smaller pan and parchment paper and put the mashed potato bowl on a large plate or serving platter.

7. For the boozy sauce, add the remaining roasted vegetables and some broth from the roasting pan to a hot pan and briefly cook the vegetables over medium heat. Cut the cooked beef roast into bite-sized pieces and add them to the pan with the vegetables. Carefully pour the Irish whiskey into the pan and flambé the dish with a culinary torch. Add the Guinness beer to the pan, stir to combine, and cook for about 2 minutes until the sauce has thickened. 

8. Spoon the roasted vegetables and boozy sauce into the mashed potato bowl.

9. Carefully place the cooked bacon herb topping on the filled mashed potato bowl and garnish with sautéed kale.

And this is how the delicious boozy upside-down cottage pie bowl looks when you slice into it – yummy!


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