Peel, cube or dice potatoes and place in a large stockpot with 6-8 cups of cold water; bring to boil and cook 8-10 minutes until potatoes are fork tender; drain potatoes and reserve 1 cup of the potato water
3 pounds russet potatoes
Return potatoes to stockpot; add butter; mash with potato masher and gradually add in the reserved potato water; taste for salt and pepper; set aside
1 stick butter, 1 cup reserved potato water (see recipe notes)
Make the Irish Cottage Pie Meat Filling
Thaw the frozen peas under running water and set aside
In a large skillet on medium heat, brown beef until there is no visible pink; drain and return browned beef to skillet
2 pounds ground beef
Add onions and saute 3-4 minutes
1 cup chopped onion
Sprinkle in flour and combine well; add carrots and remaining ingredients; cover, turn heat to medium low and allow to simmer until carrots are tender; once carrots are tender, add thawed green peas and let the dish simmer a few minutes; remove bay leaves when done
1 cup chopped carrots, 1 tablespoon minced garlic (fresh), 2 tablespoons flour, all-purpose, 1½ cups beef broth or beef stock, 2 tablespoons Worcestershire sauce, 2 tablespoons tomato paste, ¼ teaspoon ground sage, ¼ teaspoon ground thyme, ½ teaspoon Allspice (optional), 2 dried bay leaves, 1 cup frozen peas (thawed)
Scoop meat mixture in an even layer into an oven safe baking dish, casserole dish or ramekins
Scoop the potatoes onto the meat mixture and, using a spatula, gently spread the potatoes over the mixture
Place in 350°F oven, uncovered, on the middle rack for 15-20 minutes or until the cottage pie is warmed throughout
Remove from oven and allow to rest for 5 minutes prior to serving
See recipe notes if you want a crispy potato topping
Notes
Reserved potato water:When you drain the potatoes, put a bowl under the colander and catch about a cup of the potato water. You'll add this back into the potatoes after you mash them...this makes 'em creamy without having to add a lot of dairy.Crispy potato topping:Place the cottage pie under the broiler at about 400°F for 2-5 minutes, or until the tops of the potatoes begin to turn a light golden brown. Remove and let rest before serving (it will be HOT!)