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How to Make Guinness Shepherd’s Pie with Beef
Step 1: Cook the Mashed Potatoes
Start by cooking the potatoes for the topping. Place the peeled and cubed Yukon Gold potatoes in a large pot of salted water. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork-tender, about 12-15 minutes.
Drain the potatoes and return them to the pot. Add the butter and milk, then mash the potatoes until smooth and creamy. Season with salt and pepper to taste. If you like, stir in shredded cheddar cheese for an extra rich and cheesy flavor. Set the mashed potatoes aside.
Step 2: Cook the Beef Filling
While the potatoes are cooking, heat olive oil in a large skillet or sauté pan over medium heat. Add the diced onion, carrots, and celery, and cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Add the ground beef (or lamb) to the pan, breaking it up with a spoon as it cooks. Cook until browned and no longer pink, about 8-10 minutes. Drain any excess fat if necessary.
Stir in the tomato paste and cook for 2-3 minutes to deepen the flavor. Then, pour in the Guinness stout, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the beer simmer for 3-5 minutes to reduce slightly.
Add the beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring the mixture to a simmer and cook for about 10-15 minutes, until the sauce thickens and the flavors meld together. If you’re adding peas, stir them in during the last few minutes of cooking.
Step 3: Assemble the Shepherd’s Pie
Preheat your oven to 400°F (200°C). Transfer the beef mixture into a 9×13-inch baking dish, spreading it out evenly. Spoon the mashed potatoes on top of the beef mixture, spreading them evenly with a spatula. For a decorative touch, you can use the back of a spoon to create a pattern on the mashed potatoes, or simply smooth them out for a classic look.
(Optional) If you’d like a golden, crispy top, sprinkle a little shredded cheddar cheese over the mashed potatoes before baking.
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