Calamari with Pickled Peppers
May 22, 2023
Strawberry Spinach Salad
June 8, 2023
Image credit: Liz Andrew, Erin Mcdowell, courtesy purewow.com
Shepherd's pie represents a culinary marvel: a delectable amalgamation of beef stew and a sumptuous layer of mashed potatoes. Our rendition not only offers a mouthwatering and savory delight (courtesy of the inclusion of Guinness in the stew), but it also exudes a striking visual appeal. This extraordinary creation is a perfect addition to both informal family gatherings and sophisticated weekend soirées.
Ingredients
Guinness Beef Stew
- 2 tablespoons unsalted butter
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped
- 3 stalks celery, chopped
- 2 garlic cloves, minced
- 1 pound ground beef
- Salt and freshly ground black pepper
- ¼ cup all-purpose flour
- 12 ounces Guinness stout
- 1 cup beef broth
- 1¼ cups frozen peas
- 1 tablespoon chopped fresh thyme
Mashed Potato Topping
- 3 large russet potatoes, peeled and cut into 1-inch cubes
- 4 ounces goat cheese, crumbled
- ⅓ cup sour cream
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
Directions
- Preheat the oven to 375°F. Grease a 9-by-13-inch casserole dish with nonstick cooking spray.
- In a large pot, melt the butter over medium heat. Add the onion, carrot and celery, and cook until tender, 7 to 9 minutes.
- Stir in the garlic and cook until fragrant, 1 minute more. Add the ground beef and use a wooden spoon to break it up. Sauté until the beef is fully cooked through, 7 to 9 minutes. Season the mixture with salt and pepper.
- Sprinkle the flour evenly over the mixture, and stir well to combine. Cook for 1 to 2 minutes over medium heat, stirring constantly.
- Add the Guinness and beef broth to the pot and stir well to combine. Bring to a simmer over medium heat. Simmer until good flavor develops and the sauce is thickened slightly, 6 to 8 minutes.
- Stir in the peas and thyme. Pour the mixture into the prepared casserole dish. Set aside.
- Place the potatoes in a medium pot and cover with water by at least 1 inch. Bring to a boil over medium-high heat and cook until fork tender, 17 to 20 minutes.
- Drain the potatoes and return them to the pot. Add the goat cheese and sour cream, and use a potato masher to mash the potatoes until light and fluffy. Season with salt and pepper.
- Dollop the mashed potatoes on top of the beef filling and spread into an even layer. Arrange small pieces of butter on top of the potatoes.
- Bake until the filling is hot and bubbly and the potatoes are golden and crisp on the surface, 30 to 35 minutes. Serve immediately.