Irish Shepherd’s Pie With Guinness
Ingredients
3
tablespoons Olive oil
2 lb
Lean ground beef or Lamb (i've even used turkey)
1/4
teaspoon Sea salt and pepper (to season meat)
1
Onion (large)
2
teaspoons Minced garlic
1
tablespoon Dijon mustard
2
to 4 tablespoons Worcestershire sauce
1
cup Guinness stout
1
teaspoon Dried thyme
1
teaspoon Dried parsley
1/2
teaspoon Dried sage
1/2
teaspoon Dried marjoram
12 oz
Peas and carrots (frozen)
3 lb
Russet potatoes
2 oz
Kerrygold Butter (1/4 stick)
1/4
to 1/2 cup Low-fat sour cream
1
cup White Kerrygold cheddar cheese (grated)
Gravy
2
packets Brown gravy mix
1
and 1/2 cup Water
3 fl
oz Guinness stout
1
teaspoon Tomato paste
1
tablespoon Worcestershire sauce
1
teaspoon Brown Sugar
Directions
Step 1
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Peel and cube the potatoes and place
them in a large saucepan. Cover them with water. Turn the heat on high and
set them to boil. Add some salt to the cooking water. Once the water is
boiling, reduce the heat to a simmer. After 15 to 20 minutes they should be
fork tender and ready to be drained.
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Step 2
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While the potatoes are boiling, season
the beef with salt and pepper. Heat 2 tablespoons of oil in a large skillet.
Brown the beef in two to three batches, depending upon the size of your
skillet. Strain the beef through a colander to drain off the excess fat. Set
aside.
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Step 3
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Add the last tablespoon of oil to the
pan and brown the onions and garlic in the skillet.
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Step 4
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Return the beef to the skillet with
the onions. Next add the Dijon mustard, the Guinness, Worcestershire sauce
and beef broth. Stir well.
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Step 5
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Add the thyme, parsley, sage and
marjoram. Stir to disperse them throughout the beef broth.
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Step 6
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While the meat sauce is reducing over
low heat, strain the potatoes when tender. Mash well or pass them through a
potato ricer. Add the butter and half the sour cream. Mash thoroughly, adding
additional sour cream as necessary to smooth the consistency of the mashed
potatoes.
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Step 7
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When the meat mixture has thickened
nicely, pour it into the bottom of a greased 2-quart glass baking dish (8″ x
11″). Top the meat layer with thawed peas and carrots, spreading them evenly
over the surface of the meat. At this point you can add a bit of the Guinness
gravy. Spoon the mashed potato over the vegetable layer and spread gently
over the top.
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Step 8
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Place the shepherd’s pie in an oven
pre-heated to 350 degrees F. Cook for 15 minutes before adding a layer of
grated cheese. Return to the oven and bake for a further 20 to 30 minutes.
The shepherd’s pie is ready when the surface is golden brown and crisping at
the edges. Remove it from the oven.
To
make Guinness gravy.
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Step 1
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Add the brown gravy packets to the
water in a saucepan over high heat. Whisk in tomato paste, Worcestershire
sauce, Guinness and brown sugar. Keep whisking the gravy as it comes to the
boil. Remove from the heat once it starts to bubble.
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Step 2
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Using a metal serving spatula, divide
the shepherd's pie into 6 to 8 rectangular servings. Serve with gravy poured
over top, if desired.
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