Thursday, October 5, 2006

Guinness Shepherds Pie

There are a number of good Guinness Shepherds Pie Recipes on the Web. This is an adaption of 3 or 4 of them.

Guinness Sheperds Pie. Good way to use up leftover potatoes and veggies.

For the Filling
  • 1 to 1 1/4 pounds Ground Sirloin (lowest fat available)
  • 2 cloves of Garlic, finely chopped
  • 2 medium Onions, finely sliced/diced
  • 1 tablespoon Tomato Paste
  • 1 tablespoon Tomato Ketchup
  • 2 tablespoons Worcestershire Sauce
  • 1 teaspoon Dijon Mustard
  • 2 teaspoons Dried Thyme
  • 1 teaspoon Dried Oregano
  • 1/4 teaspoon Penzey's Ozark Seasoning (optional)
  • 1 Beef Stock Cube
  • 2 bottles of Guinness
  • 3/4 cup Peas
  • 1/2 cup corn (both thawed from frozen)
  • Salt and Fresh Ground Pepper
Drink one bottle of Guinness. Put the other aside to add to the meat mixture.

Take a heavy cast iron pan and brown off the meat at a medium heat. There should be enough fat and liquid in the meat to let this cook easily without additional oil, etc. Once there is a little liquid in the pan from the beef add the Garlic and continue to cook and stir until the beef is lightly browned all over. Then add the Onion and continue cook for a further 5 minutes, stirring occasionally.(you can also add in a cup of leftover diced carrot here, I did not). Next add the Tomato Paste Ketchup, Worcestershire Sauce, Dijon Mustard, Thyme and Oregano and crumble in the Stock Cube. Stir well and cooking for a further few minutes before adding the Bottle of Guinness. The Guinness should help you de-glaze the pan of any burnt pieces of Beef from the bottom. Stir in the Veggies, then, cover the pan and leave to simmer until a lot of the liquid is gone (should look like a very thick stew, NOT soup)

Once the filling is nice and thick put it into the bottom of roasting dish, then leave to cool while you mash the potatoes..

Mashed Potato

2 cups Sharp Cheddar Cheese
3 pounds baking potatoes
¼- ½ cup milk
1 stick butter
Salt and pepper

Preheat oven to 375

To make Potato filling…
Boil the potatoes in salted water until fork tender. (you can do this in the final minutes the filling is simmering). Drain completely and place back in pot so all of the water evaporates.In a medium mixing bowl add butter and potatoes. Mash until smooth, while adding the milk for a medium consistency. Add salt and pepper.

Place over meat mixture while still warm, and sprinkle with cheddar. Bake at 375 for 20 minutes.

1 comment:

Darren said...

My inner pedant makes me do it!

Shepherds pie = Lamb.

Cottage pie = Beef.

Damn good recipe though. :-)