Recipe: Beef and Stout Cottage Pie with Smashed Potato Topping

BEEF AND STOUT COTTAGE PIE

FOR THE CRUST:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons butter, cut into small pieces
3 to 5 tablespoons ice water

FOR THE SMASHED POTATO TOPPING:
4 red potatoes, cut into 1-inch pieces
1 tablespoon minced garlic
1/2 cup milk
3 tablespoons butter
3/4 teaspoon salt

FOR THE FILLING:
1 tablespoon olive oil
1 pound boneless beef stew meat, cut into 1/2-inch pieces
1 1/2 cups stout beer*
1/2 cup beef broth
1/2 cup brewed coffee
1 large onion, diced
1 cup carrots, peeled and cut into 1-inch pieces
1 cup sliced mushrooms
3 tablespoons Argo Corn Starch
1 tablespoon all-purpose flour
1-1/4 teaspoons salt
1/4 teaspoon Spice Islands Fine Grind Black Pepper
2 teaspoons sugar
1 teaspoon Spice Islands Ground Cumin

TO MAKE THE CRUST:
Combine flour and salt in a medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, until dough comes together into a ball. Mold into a disk, wrap in plastic and chill in refrigerator for at least 25 minutes. Roll dough on a floured surface and fit into a 9-inch pie pan. Trim any crust overhang and flute or crimp edges. Chill until ready to use.

TO MAKE THE POTATO TOPPING:
Place potatoes in a medium saucepan; add water to cover potatoes. Bring to boil and boil 4 to 5 minutes until potatoes are soft. Drain; transfer potatoes to a large bowl and stir in garlic, milk, butter and salt. Use a potato masher to smash potatoes until incorporated. Cover; set aside.

TO MAKE THE FILLING:
Heat oil in a large skillet over medium heat. Add beef and cook until tender and brown, about 8 minutes. Drain fat from skillet; stir in beer, broth, coffee, onion, carrots and mushrooms. Continue cooking over medium heat for 5 minutes. Whisk in corn starch and flour, stirring until dissolved. Stir in salt, pepper, sugar and cumin. Bring to a boil, stirring constantly, and continue cooking for 2 minutes. Remove from heat.

TO BAKE:
Preheat oven to 350 degrees F.

Transfer filling to prepared pie crust. Spread smashed potato topping over filling.

Bake 40 to 45 minutes or until topping begins to brown. Remove from oven; cool on wire rack 10 minutes before serving.

*Note: For milder flavor, ale beer may be used in place of the stout beer.

Makes 1 (9-inch) pie
Source: Argo, ACH Food Companies, Inc.