Guinness Beef Shepherd’s Pie

Shepherd's pie is a favorite for its rich, slow-cooked flavor, and all-in-one presentation. It's hearty and satisfying, perfect for a cold day with family and friends.

Photo by Peggy M.
Adapted from pinterest.com
The most delicious Shepherd's pie.

PREP TIME

35

minutes

TOTAL TIME

150

minutes

SERVINGS

--

servings

PREP TIME

35

minutes

TOTAL TIME

150

minutes

SERVINGS

--

servings

Adapted from pinterest.com

Ingredients

  • 2 1/2

    pounds boneless stewing beef, cut into bite-sized pieces

  • 1/4

    cup all-purpose flour

  • 2

    teaspoons kosher salt, plus more for seasoning

  • 1

    teaspoon freshly ground black pepper, plus more for seasoning

  • 4

    tablespoons vegetable oil, plus more, as needed

  • 1

    cup beef stock

  • 1

    large onion, peeled and chopped

  • 3

    garlic cloves, peeled and minced

  • 4

    ounces button mushrooms, stems removed and halved

  • 1

    cup carrots, chopped

  • 2

    tablespoons tomato paste

  • 1

    (12-ounce) bottle Guinness, no foam

  • 2

    tablespoons Worcestershire sauce

  • 3

    fresh thyme sprigs, tied with string

  • 1

    recipe mashed potatoes

  • 1

    cup shredded aged cheddar, plus more for the top

  • 1/4

    teaspoon garlic powder

  • 1

    cup frozen peas, thawed

  • 1

    tablespoon cornstarch mixed with 2 tablespoons cold water

Directions

Position the oven rack in the middle and preheat the oven to 350°F. Pat the beef dry. In a large bowl, whisk together the flour, salt and pepper. Add the beef and toss well to lightly coat all the pieces. In a Dutch oven or large, ovenproof heavy pot, heat the oil over medium-high. You want it hot, but not smoking. Working in three batches (so the meat will brown, not steam), sear the meat, stirring occasionally until well-browned, about 5 minutes per batch; add the extra tablespoon of oil between batches, as needed (I used two extra tablespoons total). Transfer the browned meat to a bowl with a slotted spoon. To the pot add ½ of the beef stock, onions, garlic, mushrooms and carrots. Season with a little more salt and pepper and stir, scraping up any browned bits on the bottom of the pan. Cook for about 5 minutes; add the tomato paste, remaining stock, Guinness, Worcestershire and thyme. Add the beef, along with any juices in the bowl. Bring to a rapid simmer, cover and transfer to the oven. Braise until the beef is very tender and the sauce has reduced, about 1 1/2 hours. Meanwhile, make the mashed potatoes, if using. Stir in the cheese and garlic powder to the potatoes. Remove the pot from the oven. Fish out the thyme and discard; add in the peas. Place the pot of stew on the stove over medium heat. Add the cornstarch slurry, bring to a boil and cook until nicely thickened, about 5 minutes. Taste for seasoning and let cool slightly if using the potato topping. Turn the oven up to 400°F. Spread the stew into a casserole dish. Top with the mashed potatoes, starting around the edges to create a seal and to prevent the filling from bubbling up (some will but that’s okay). Smooth with a rubber spatula and make decorative peaks, if desired. Sprinkle a little cheese on top. Place the dish on a large rimmed baking sheet and bake until the potatoes just begin to brown and the cheese melts, about 20 minutes. Let cool for 15 minutes before serving.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: