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
Description
Potatoes, vegetables, ground beef, and gravy. The definition of comfort food.
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
2–3 cups mashed potatoes (use leftover mashed potatoes or see recipe below)
½ 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
½ teaspoon garlic powder, more to taste
¼ 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.
