Guinness Shepherd's Pie
Celebrate St. Patrick's Day with this hearty Guinness Shepherd´s pie. Simple comfort food, warm, filling and so delicious! It’s easy to make, frugal and freezes beautifully! Make it in a large dish or as individual portions in ramekins so that you can freeze and have a ready-made meal on days when you don’t feel like cooking. I do have another Shepherd´s pie recipe on the blog, it too is simple and yummy, the big difference in this one is the dark stout beer and the wine. I imagine this must be what a tradtional Irish pie would taste like, with rich flavors ! It was a huge hit with the kids and Mr. G, and I will be making it again !
For the meat mixture:
800 grams lamb or beef (cubed or ground is fine)
1 large sweet onion, diced
3 large carrots, peeled and diced
4 cloves garlic, minced
2 tbsp butter
3 tbsp flour
1 cup Guinness stout
1 cup red wine
1 cup beef broth
1 tbsp Worcestershire sauce
2 tsp dried basil
2 tsp dried oregano
2 tsp dried sage
3 cups frozen peas
salt and pepper
For the mashed potatoes:
1 kilo potatoes, peeled and cut into equal sized pieces
4 tbsp butter
1 1/2 cups grated white cheddar cheese
1/4 cup milk
1/3 cup chives, chopped
salt and pepper
Brown beef or lamb in a large pot/ dutch oven over medium heat. Drain off any excess fat. Add onions, carrots and garlic, and sauté until softened. Add butter, stir until melted. Sprinkle flour over meat and veggies, stirring to coat. Cook 1 minute. Deglaze pan with Guinness, red wine, and beef broth. Bring to a simmer, then reduce heat to medium low. Add Worcestershire sauce and spices, simmer about 15 minutes, or until carrots are tender. Add peas, and season mixture to taste with salt and pepper. Simmer until mixture has thickened.
Place potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are fork-tender, about 15 minutes. Drain well and return to pot to remove any excess moisture.
Stir in butter and milk and mash until consistency is smooth (add a little more milk if necessary). Stir in cheese and chives. Season with salt and pepper.
Pour thickened meat mixture into greased casserole dish (I used an oval one, smaller than a 9×13). Spoon potatoes gently over the top of the meat mixture, making irregular peaks with the back of your spoon. Bake at 350 for 20-30 minutes, or until potatoes are golden brown and edges are bubbly.
***use a one large baking dish, 13x9, or smaller dishes, I made 3 pies, and a small ramekin
*** bake on a cookie sheet, less chance of spill overs and smoke
adapted from here
For the meat mixture:
800 grams lamb or beef (cubed or ground is fine)
1 large sweet onion, diced
3 large carrots, peeled and diced
4 cloves garlic, minced
2 tbsp butter
3 tbsp flour
1 cup Guinness stout
1 cup red wine
1 cup beef broth
1 tbsp Worcestershire sauce
2 tsp dried basil
2 tsp dried oregano
2 tsp dried sage
3 cups frozen peas
salt and pepper
For the mashed potatoes:
1 kilo potatoes, peeled and cut into equal sized pieces
4 tbsp butter
1 1/2 cups grated white cheddar cheese
1/4 cup milk
1/3 cup chives, chopped
salt and pepper
Brown beef or lamb in a large pot/ dutch oven over medium heat. Drain off any excess fat. Add onions, carrots and garlic, and sauté until softened. Add butter, stir until melted. Sprinkle flour over meat and veggies, stirring to coat. Cook 1 minute. Deglaze pan with Guinness, red wine, and beef broth. Bring to a simmer, then reduce heat to medium low. Add Worcestershire sauce and spices, simmer about 15 minutes, or until carrots are tender. Add peas, and season mixture to taste with salt and pepper. Simmer until mixture has thickened.
Place potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are fork-tender, about 15 minutes. Drain well and return to pot to remove any excess moisture.
Stir in butter and milk and mash until consistency is smooth (add a little more milk if necessary). Stir in cheese and chives. Season with salt and pepper.
Pour thickened meat mixture into greased casserole dish (I used an oval one, smaller than a 9×13). Spoon potatoes gently over the top of the meat mixture, making irregular peaks with the back of your spoon. Bake at 350 for 20-30 minutes, or until potatoes are golden brown and edges are bubbly.
***use a one large baking dish, 13x9, or smaller dishes, I made 3 pies, and a small ramekin
*** bake on a cookie sheet, less chance of spill overs and smoke
adapted from here
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