Description
A classic, hearty Shepherd’s Pie made with savory beef and vegetables simmered in a rich Guinness-spiked gravy, topped with creamy cheddar mashed potatoes and baked until golden and bubbly.
Ingredients
Units
Scale
- 2 lbs russet potatoes, peeled and cut into cubes
- 4 tablespoons butter
- 1 1/2 cups grated white cheddar cheese
- 1/2 cup milk
- Handful of fresh parsley, chopped
- Handful of chives, chopped
- Salt and pepper to taste
- 1 1/2 lbs ground beef or lamb
- 1 large sweet onion, diced
- 3 large carrots, peeled and diced
- 4 garlic cloves, minced
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup Guinness stout
- 1 cup red wine
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried sage
- 1 cup frozen peas, defrosted
- salt and pepper to taste
Instructions
- Boil the potatoes. Place the cubed potatoes in a large pot and add enough water to cover them by about 1 inch (2.5 cm). Bring to a boil and cook for about 15 minutes, or until the potatoes are fork-tender. Drain well and return the potatoes to the pot, off the heat.
- Cook the beef and vegetables. While the potatoes are boiling, add the ground beef to a large skillet and cook over medium-high heat, breaking it up with a spatula, until mostly browned. Drain off any excess grease. Add the onions and carrots, and cook until softened. Add the butter and stir until melted. Sprinkle in the flour, 1 tablespoon at a time, stirring well after each addition. Slowly deglaze the pan with the broth, wine, and Guinness, scraping up any browned bits from the bottom of the skillet. Stir in the Worcestershire sauce, spices, and garlic. Reduce the heat to medium-low and simmer for about 15 minutes. Add the peas and continue simmering until they are tender and the sauce has thickened, about 10 to 15 minutes more.
- Mash the potatoes. While the meat mixture simmers, add the butter, milk, ½ cup of the shredded cheddar cheese, salt, and pepper to the drained potatoes. Mash with a potato masher or hand mixer until smooth and well blended. Stir in the parsley and chives until evenly distributed.
- Assemble the casserole. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Spoon the meat and vegetable mixture evenly into the bottom of the dish. Gently spread the mashed potatoes over the top, taking care not to mix the layers. Use the back of a spoon to create small peaks in the potatoes. Sprinkle the remaining cheddar cheese evenly over the top.
- Bake until bubbly. Transfer the dish to the oven and bake for 20 to 30 minutes, or until the filling is hot and bubbly and the cheese on top is melted and lightly golden.
Nutrition
- Serving Size:
- Calories: 615
- Sugar: 6.7 g
- Sodium: 869.7 mg
- Fat: 26.4 g
- Carbohydrates: 45.4 g
- Protein: 39.7 g
- Cholesterol: 131.4 mg