Cottage Pie Croquettes with Guinness Cheddar Dip

Railtown Cafe‘s Chef Tyler Day turns a classic Irish pub dish into a hearty, bite-size snack—and pairs it with an incredible Guinness cheddar dipping sauce.

  • By Chef Tyler Day, Railtown Cafe
  • March 17, 2017
  • Yield: Approx. 30 croquettes

Ingredients

Cottage Pie

1 lb ground beef

3 clove garlic, peeled and crushed

1 small onion, peeled and chopped

2 carrots, washed, trimmed and diced

3-4 stalks celery, washed, trimmed and diced

2 tbsp all-purpose flour

500 mL beef stock

1 tbsp Worcestershire sauce

1 tbsp Tabasco

1 tbsp tomato paste

2 tbsp chopped thyme leaves

Salt and freshly ground black pepper

Ingredients

Mash

1 lb Yukon gold potatoes, peeled and cut into chunks

1 cup heavy cream

4 tbsp butter


Breading

1 cup all-purpose flour

2 eggs

2 tbsp milk, or water

2 cups panko, or bread crumbs

Canola or vegetable oil (for deep-frying)

Ingredients

Guiness Cheddar Dip

1 cup whole milk

2 tbsp butter

2 tbsp all-purpose flour

1 cup Guinness cheddar, grated

Salt and cayenne pepper to taste

Preparation

Cottage Pie

1. Heat a large non-stick pan, and add the ground beef. Fry for 6 to 8 minutes, stirring frequently, until browned. Add the garlic, thyme, onion, carrots and celery cook for a further 2 minutes. Stir in the flour and tomato paste cook for an additional 2 to 3 minutes.

2. Add beef stock to the pan and reduce over medium heat until dry, stirring frequently to prevent sticking. Add the Worcestershire and Tabasco. Season with salt and black pepper.

Mash

1. Cook potatoes in large pot of boiling, salted water for 15 minutes or until tender. Drain well.

2. Heat cream and butter in a pot, then add potatoes and mash until smooth.

3. Fold mashed potatoes into the beef mixture (from above) and adjust seasoning as desired with salt and fresh cracked pepper.

4. Cover with plastic and allow to cool in the fridge for 4 to 6 hours or until cold throughout.

5. Form the mixture into bite-sized balls, then place back in the fridge until ready to use.

Breading

1. Whisk the eggs and milk together until well combined.

2. Place flour, combined eggs and milk, and Panko into three separate similar-sized bowls.

3. Coat each mashed potato and beef ball (from above) in flour, then egg mix, then Panko while making sure to shake off any excess breading mixture to prevent lumps.

4. Heat a large pot filled half-way with canola or vegetable oil over medium high. You’re looking for the oil to get to about 350ºF. A thermometer works best, but another good way to check is to put the end of a wooden spoon in the oil, and if it bubbles it’s ready to go.

5. Carefully drop in about 6 to 8 croquettes at a time and fry for 4 to 5 minutes until golden brown.

6. Remove and place on a paper towel-lined plate to cool. Season with kosher salt. Repeat until all croquettes have been fried.

Guinness Cheddar Dip

1. Cook butter and flour over medium heat, stirring frequently for 3 to 4 minutes

2. Slowly whisk in milk until well-incorporated. Remove from the heat, fold in cheddar and mix together until smooth.

3. Season to taste with salt and cayenne pepper.

4. Serve warm with croquettes. Enjoy!

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