Leftover Thanksgiving Cottage Pie with Mt. Folly Ground Beef & Local Bourbon Ale
Classic Kentucky Bourbon Cottage Pie (The Ultimate Thanksgiving Leftover Recipe)
When the Thanksgiving feast is over and the fridge is packed with containers, there’s no need to reheat the exact same plate for days. Give your holiday leftovers a bold, savory second life with this Kentucky Cottage Pie!
Featuring 100% pasture-raised Mt. Folly 80/20 Ground Beef, sweet leftover peas and carrots, and a rich gravy infused with local Kentucky Bourbon Barrel Ale, this cozy casserole is crowned with cheesy leftover mashed potatoes baked to golden-brown perfection.
By using our 80/20 ground beef, you get the perfect balance of juicy tenderness and deep flavor that carries the savory ale gravy to the next level. Whether you're feeding a hungry household after the holidays or simply looking for comfort food made right, this recipe brings true Bluegrass flavor straight to your table.
🛒 Grocery Tip: Looking to stock up for the holiday season? You can now find Mt. Folly Beef in the fresh meat case at participating Kroger stores across Kentucky, Southern Indiana, and Southern Illinois!
Recipe Card: Leftover Thanksgiving Cottage Pie
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 4–6
Ingredients
- 1 lb Mt. Folly 80/20 Ground Beef
- 3 cups leftover mashed potatoes
- 1 cup shredded sharp cheddar cheese
- 1 cup leftover mixed peas and carrots (Note: Feel free to swap or add any leftover Thanksgiving vegetables you have on hand, such as corn or green beans!)
- ½ medium yellow onion, diced
- 1 cup Kentucky Bourbon Barrel Ale from Lexington Brewing & Distilling Co. (or your favorite local ale)
- 1 tbsp Worcestershire sauce
- ¼ cup all-purpose flour
- 1 tsp beef bouillon
- 1 tsp salt
- ½ tsp black pepper
- 1 pinch ground nutmeg
- Fresh chopped parsley, for garnish
Step-by-Step Instructions
1. Prep the Oven & Cheesy Potato Topping
Preheat your oven to 350°F (175°C). Reheat the 3 cups of leftover mashed potatoes in the microwave until warm and pliable, then fold in 1 cup of shredded sharp cheddar cheese until fully combined. Set aside.
2. Brown the Mt. Folly Beef
Place a large skillet over medium-high heat and brown 1 lb of Mt. Folly 80/20 Ground Beef, breaking it up as it cooks.
3. Season the Meat
Add 1 tsp beef bouillon, 1 tsp salt, ½ tsp black pepper, and a pinch of nutmeg directly into the beef. Stir thoroughly until the spices are fully incorporated.
4. Add Leftover Veggies & Aromatics
Stir in 1 cup of leftover peas and carrots, ½ diced onion, and 1 tbsp Worcestershire sauce. Cook for a few minutes until the onions begin to turn translucent.
5. Build the Ale Gravy
Sprinkle ¼ cup of all-purpose flour over the beef and vegetable mixture. Stir constantly for 1–2 minutes to cook out the raw flour taste and thicken the pan juices. Pour in 1 cup of Kentucky Bourbon Barrel Ale, scraping up any browned bits from the bottom of the pan. Stir until smooth and thickened.
6. Assemble & Bake
Transfer the beef mixture into an oven-safe baking dish. Spread the cheesy mashed potatoes evenly across the top. Using a fork or butter knife, gently scallop or swirl the top of the mashed potatoes to create ridges that will crisp up in the oven. Bake at 350°F for 45 minutes, or until the potato peaks turn a rich, golden brown.
7. Garnish & Serve
Sprinkle with fresh chopped parsley just before serving. Serve hot and enjoy a fresh new twist on holiday leftovers!
