Guinness Shepherd's Pie
Ingredients
For the mashed potato topping:
- 1½ lbs Yukon Gold Potatoes, peeled and cubed
- 4 TBSP unsalted Butter
- ½ Half and Half (you can sub milk if you choose)
- Salt and Pepper to taste
- 1 lb. Ground Beef
- 1 medium Yellow Onion, cut into ½ inch dice
- 2 small Carrots, cut into ½ inch dice
- 2 large cloves Garlic, finely minced
- ½ tsp dried Thyme
- 1 tsp Kosher Salt
- ½ tsp Black Pepper
- 2 TBSP Tomato Paste
- 1 tsp Worcestershire Sauce
- 1 cup Guinness stout
- ½ cup frozen Sweet Peas
Mashed Potato topping:
- Place the potatoes in a large pot and cover with water, add a tablespoon or two of salt, cover and bring a boil. Cook until fork tender, about 20 minutes.
- Drain and mash with a potato ricer or with a fork until no lumps remain.
- Add the butter, half and half (or milk) and mix until the potatoes are completely smooth.
- Season with salt and pepper and set aside.
- Pre-heat your oven to 400 degrees F. and have a 1 quart baking dish nearby.
- In a large skillet, over medium heat drizzle about 1 tablespoon of olive oil and sauté the onions and carrots until soft, about 7-9 minutes. Stir in the garlic, cook for 30 seconds.
- Add the ground beef, breaking up into small pieces and cook until no longer pink.
- Season the ground beef mixture with the dried thyme, salt and pepper. Stir in the tomato paste and cook for 30 seconds, then mix in the worcestershire sauce.
- Pour in your Guinness, bring to a boil and then reduce the heat to a simmer. Cook until the sauce has thickened about 15 minutes.
- In the last two minutes, stir in the frozen peas.
- Pour the mixture into the baking dish and top with about mashed potatoes, spreading to the edges to create a seal, and fork spike the top.
- Bake for 25 minutes – the topping will be lightly golden form a crust.
- Let sit for 5-10 minutes before serving.