Guinness Shepherd’s Pie
Guinness Shepherd’s Pie is as cozy as it gets, combining savory beef and veggies in a rich gravy with a thick layer of potatoes on top.
Ingredients
Meat and Vegetable Filling
- 2 tablespoons extra virgin olive oil
- 1 yellow onion diced (about 1 cup)
- 2 ribs celery diced (about 1 cup)
- 1 1/2 pounds lean ground beef I like 85-88%
- 3 tablespoons all-purpose flour
- 12 ounces Guinness stout
- 1 cup beef stock hot
- 1 tablespoon tomato paste
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 2 medium carrots peeled and diced small (about 1 cup)
- 1 cup frozen peas
Mashed Potato Topping
- 2 pounds russet or Yukon Gold potatoes peeled and cut into chunks
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 4 tablespoons whole milk or cream
Garnish (Optional)
- Fresh thyme or parsley
Instructions
- COOK POTATOES: Add the potatoes to a large pot of salted water. Bring to a boil and cook for 15 minutes, until fork-tender. Drain, return to the pot, add butter, milk, and salt, then mash until smooth. Set aside.
- START FILLING: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and celery and cook for 5 to 6 minutes, until softened.
- BROWN BEEF: Add the ground beef and cook for 6 to 8 minutes, breaking it up, until fully browned. Spoon off excess grease if needed.
- ADD FLOUR: Sprinkle the flour over the beef mixture and stir constantly for 1 minute to cook out the raw flour.
- DEGLAZE: Slowly pour in the Guinness, scraping the bottom of the pan to release any browned bits. Stir until smooth.
- BUILD GRAVY: Add the hot beef stock, tomato paste, salt, pepper, thyme, and carrots. Stir well and bring to a gentle simmer. Cook uncovered for 15 minutes, until thickened and the carrots are tender.
- FINISH FILLING: Stir in the frozen peas and remove from heat.
- ASSEMBLE: Preheat the oven to 375°F. Transfer the filling to a deep 9-inch square or 1.5 to 2-quart casserole dish. Spread the mashed potatoes evenly over the top.
- BAKE: Bake for 25 to 30 minutes, until bubbling and lightly golden on top. Broil for 2 to 3 minutes if desired.
- SERVE: Let rest 5 minutes. Garnish with herbs if using and serve warm.
Notes
Make-Ahead: The filling can be made 1 day ahead and refrigerated. Add mashed potatoes just before baking for best texture.
Freezing: Freeze assembled but unbaked pie for up to 2 months. Thaw overnight before baking.
No Alcohol Option: Replace Guinness with additional beef stock.
Nutrition
Serving: 1 | Calories: 430cal | Carbohydrates: 40g | Protein: 31g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 82mg | Sodium: 800mg | Sugar: 4g | Fiber: 6g | Calcium: 70mg | Iron: 5mg