Guinness Shepherd's Pie
Guinness Shepherd's Pie is richly flavored and loaded with ground beef, peas, carrots, onions, and corn under a decadent layer of cheddar mashed potatoes.
- 1 1/2 pounds Ground Beef (or lamb)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Fresh Ground Black Pepper
- 1 large Yellow Onion (chopped)
- 1 cup chopped Carrots
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
- 2 tablespoons Flour
- 1 cup Guinness Beer
- 1 cup Beef Broth
- 2 teaspoon Worcestershire Sauce
- 1 teaspoon fresh Thyme leaves
- 1/2 cup Peas
- 1/2 cup Corn
- 1 1/2 pounds Russet Potatoes
- 1/4 cup Milk
- 2 ounces Butter
- Kosher Salt (to taste)
- ground Black Pepper (to taste)
- 1/2 cup shredded Sharp Cheddar Cheese (divided)
Preheat oven to 400 degrees.
Add ground beef to a large, 12" skillet, and cook until browned. Remove beef from skillet and set aside.
Place onion and carrots in the beef drippings (adding butter or oil if needed) and saute until onion and carrots are tender. Add minced garlic and cook for an additional 2 minutes.
Return beef to the skillet, add tomato paste and stir to incorporate, then sprinkle in flours and stir further.
Pour in beer and scrape the bottom of the skillet to loosen any burnt on bits of food. Add all remaining ingredients to the skillet at this time and let simmer for 10-15 minutes, or until liquid has reduced into a gravy.
Evenly spread mashed potatoes over the shepherd's pie mixture, top with 1/4 cup of cheese, and place in the oven for 20 minutes, or until potatoes begin to brown.
Peel potatoes and cut into 1" cubes. Place in salted boiling water and simmer for 15 minutes, or until completely tender.
Drain potatoes from water and combine with milk, butter, and 1/4 cup of cheese. Add salt and pepper to taste and mash to break apart any chunks.
Calories: 555kcal | Carbohydrates: 32g | Protein: 27g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 111mg | Sodium: 812mg | Potassium: 993mg | Fiber: 3g | Sugar: 4g | Vitamin A: 570IU | Vitamin C: 16.3mg | Calcium: 135mg | Iron: 4mg