Course: Entree | Beer Style: Stout

Dry Stout Shepherd’s Pie

Dry stout serves as the perfect backbone for this hearty Shepherd's Pie from The Hungry Housewife.

Prep Time: 20 minutes prep/20 minutes cook time | Yield: 4 - 6

Ingredients

1 ½ pounds organic ground beef 80/20

1 (1lb) bag frozen mixed vegetables, thawed

2 packets of dry brown gravy mix

1 medium onion

Olive oil

2 bottles Dry Stout

2 tablespoons tomato paste

2 cups sharp cheddar cheese

3 pounds baking potatoes

¼- ½ cup milk

1 stick butter

Salt and pepper

Potato Topping
Boil the potatoes in salted water until fork tender.
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.
Meat
Cook and drain ground beef.
Place drained beef back in skillet and add 1 bottle of Dry Stout. Guinness was used in original recipe.
Cook until beer has almost cooked out.
Add tomato paste to meat
In a medium sauce pan, prepare the gravy according to package directions, using beer for half the liquid called for.
Pour gravy into meat mixture. And cook all together until you get a nice thick gravy.
Vegetable Filling
In medium skillet with olive oil sauté onions until soft and translucent.
Add mixed vegetables to the onions and cook until warm throughout.
In a 2 quart baking dish, add meat as bottom layer, next add vegetables, and then add the mashed potatoes. Top with shredded cheese.
Cook at 375°F for about 20 minutes, or until cheese in nice and bubbly.