I first learned to make Shepherd’s Pie from Georgina. A wonderful British woman who my husband had befriended when he lived in Great Britain. She taught me to always make extra mashed potatoes, so that you could turn leftovers into Bubble and Squeak.
I still do that, to this day. This dish has become a tradition around our house; as have many other good British Isle recipes. Cold winter days are the perfect backdrop to this hearty, warming meal.
The stew is flavored with Guinness, giving it an unexpected richness.
My recipe has evolved over time, but I hope she would enjoy this one just as much. So here’s to Georgina!
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Shepherd’s Pie
Description
Mashed potatoes, vegetables, and beef. My take on the traditional Shepherd’s Pie.
Ingredients
Olive oil
1 large onion, chopped
2 carrots, diced
2 celery stalks, diced
1 lb ground beef
1 lb spicy sausage
2 cloves garlic, minced
4 sprigs fresh thyme
½ teaspoon paprika
Kosher salt and black pepper
2 tablespoons flour
2 tablespoons tomato paste
1 can Guinness beer
1 cup chicken stock
10 oz frozen peas, thawed
2–3 cups mashed potatoes
½ cup Dubliner cheese, grated
½ cup Parmesan cheese
Instructions
Preheat oven to 400 degrees. Grease a baking dish and set aside.
Heat olive oil in a saute pan. Add onion, carrots, and celery; and saute until soft and the onions are translucent. Add the meat, breaking it up with a wooden spoon, and the garlic; and continue sauteing until the meat is cooked through. Drain any excess fat. Season with the fresh thyme, paprika, kosher salt, and black pepper. Sprinkle mixture with the flour and stir it through; cooking for 2 minutes to remove the raw flour taste. Add the tomato paste, Guinness, and chicken stock; and bring to a boil.
Reduce to a simmer and let it cook until you have a nice thick gravy. Add the peas and heat through.
Pour mixture into the greased baking dish. Smooth the mashed potatoes all over the top, and sprinkle with cheeses. Put the baking dish on a sheet pan to catch any over flow; and bake for 20 minutes. You can put it under the broiler at the end, for 2-3 minutes to really brown the cheese, if desired.
