Guinness Shepherds Pie Recipe
Another reason to love Guinness Stout
Servings: 6 - 8 servings
Ingredients
- 2 tablespoons olive oil
- 2 pounds ground lamb or beef, ask for coarse grind from your butcher if possible
- 2 large sweet onions diced
- 3 cloves garlic minced
- salt and pepper to taste
- 3 sprigs thyme leaves only
- 1 teaspoon fresh rosemary minced
- 14½ ounces diced tomatoes
- 1 bottle Guinness Stout
- 3 tablespoons Worcestershire sauce
- 1 cup chicken stock
- 2 pounds Russet potatoes peeled and cubed
- 2 oz butter
- 2 oz white cheddar cheese shredded
Instructions
- Pour the Guinness and Worcestershire into a sauce pan. Bring to a boil and then reduce the heat to a simmer. Let this mixture reduce by half.
- Preheat a large, heavy bottomed skillet.
- When hot, add a tablespoon of the oil and tilt pan to evenly distribute.
- Cook the ground meat along with some salt and pepper until browned.
- Remove the meat to a colander to drain.
- Return the pan to the heat and add another tablespoon of oil.
- Add the onions and let cook for a minute.
- Add in the garlic and herbs and cook for another 3-4 minutes, until the onions take on some nice color and are soft.
- Add the meat back to the pot along with the canned tomatoes.
- Stir in the stock and the reduced Guinness mixture.
- Taste for seasoning and add just a bit of salt and pepper if necessary.
- Let the meat simmer in the sauce for about 15 minutes, or until thick.
- Meanwhile, cook the potatoes in salted water until cooked through.
- Mash or use a food mill or ricer to puree the potatoes. Mix in the butter and cheese and season to taste with salt and pepper.
- Spoon the meat into a 4 qt casserole and top with the potatoes.
- Bake at 350° F. until browned and bubbly, about 30 minutes.