Beef Comfort Food

The Best Shepherd’s Pie with Guinness Stew

My husband spent two years of his life in England, eating all the shepherd’s pie he could. However, when I made this a few nights ago, he excitedly proclaimed that THIS is the best shepherd’s pie he has ever had. Quite an amazing compliment, especially since I was competing with the UK!

My secret? Guinness beer. Trust me on this.

I know you’ll love this recipe. It’s comfort food at its finest! Enjoy!

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The Best Shepherd’s Pie with Guinness Stew

Potatoes, vegetables, ground beef, and gravy. The definition of comfort food.

  • Author: admin
Scale

Ingredients

Stew:

Olive oil

1 large onion, finely chopped

2 carrots, peeled and diced

2 celery stalks, diced

2 lb ground beef or sausage

2 cloves garlic, minced

4 sprigs fresh thyme, leaves removed

1 teaspoon kosher salt

1 teaspoon black pepper

2 tablespoons flour

2 tablespoons tomato paste

1 can Guinness Beer

1 cup chicken stock

23 cups mashed potatoes (use leftover mashed potatoes or see recipe below)

Β½ cup parmesan cheese, grated

Mashed potatoes:

6 large Idahoan potatoes, peeled and cut into chunks

1 stick butter

8 oz cream cheese

1 teaspoon kosher salt

1 teaspoon white pepper

Β½ teaspoon garlic powder, more to taste

ΒΌ cup heavy cream

Instructions

Mashed potatoes:

Preheat oven to 400F. Grease a deep 9’ round baking dish and set aside.

Heat olive oil in a large skillet. Add the onion, carrots, and celery; and saute until soft and translucent.

Add the ground meat and garlic and saute until browned and meat is cooked through. Drain any excess

fat from skillet. Season with thyme, salt, and pepper. Sprinkle the flour over the mixture and gently

work it into the meat and vegetables. Add the tomato paste, Guinness, and chicken stock; stirring well

to combine. Simmer until the sauce thickens and looks like gravy. Pour mixture into the baking dish and

top with mashed potatoes, smoothing them over the meat and reaching the edges of the dish. Sprinkle

with parmesan cheese and bake for 20-25 minutes until bubbly and browned on top.

 

Heat olive oil in a large skillet. Add the onion, carrots, and celery; and saute until soft and translucent.

Add the ground meat and garlic and saute until browned and meat is cooked through. Drain any excess

fat from skillet. Season with thyme, salt, and pepper. Sprinkle the flour over the mixture and gently

work it into the meat and vegetables. Add the tomato paste, Guinness, and chicken stock; stirring well

to combine. Simmer until the sauce thickens and looks like gravy. Pour mixture into the baking dish and

top with mashed potatoes, smoothing them over the meat and reaching the edges of the dish. Sprinkle

with parmesan cheese and bake for 20-25 minutes until bubbly and browned on top.

 

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