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Shepherds Pie

Course: Entree | Beer Style: Stout

Pub-Style Shepherd’s Pie

Laura, author of Tide and Thyme, shares her recipe for shepherd's pie made with your favorite Irish-style dry stout, all the classic vegetables and of course a little thyme.

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Prep Time: 20 minutes + cook time | Yield: 6


  • 2 Tbsp unsalted butter
  • 1 large onion, chopped fine
  • 2 medium carrots, peeled and chopped fine
  • 4 oz white mushrooms, chopped fine
  • 1 1/2 pounds ground sirloin (90/10)
  • table salt
  • ground black pepper
  • 1 Tbsp tomato paste
  • 5 Tbsp unbleached all-purpose flour
  • 1/4 cup heavy cream
  • 1 1/2 cut low-sodium chicken broth
  • 1 cup dry, dark stout (like Guinness)
  • 2 Tbsp soy sauce
  • 2 tsp minced fresh thyme leaves
  • 1 cup frozen peas
  • 2.5 pounds russet potatoes, peeled and cut into 2-inch pieces
  • table salt
  • 2 Tbsp unsalted butter, melted
  • 1/3 cup heavy cream, warmed
  • ground black pepper
  • 1 large egg, beaten


  1. To make this hearty shepherd's pie, preheat oven to 375°F.
  2. Place potatoes in a large pan full of cold water. Place over medium-high heat, cover, and bring to a boil. Reduce heat to low and cook potatoes until fork-tender, about 20 minutes. Drain, return to warm pan, and cover.
  3. Melt butter in large cast iron skillet over medium-high head. Add onion, carrots, mushrooms and a pinch of salt. Cook, stirring frequently, until the veggies are starting to brown on the edges, about seven minutes. Remove to small bowl and set aside.
  4. Add the ground beef to to pan along with 1 tsp salt and 1/2 tsp black pepper, breaking up with a wooden spoon as you cook. Cook until completely browned on all sides. Drain as much grease from the beef as you can. Return veggies to the pan along with the beef.
  5. Add the tomato paste, as well as the flour to the pan, tossing with the beef and veggies to coat completely. Cook over medium-heat for about two minutes to brown the tomato paste and flour—this really helps develop flavor for the sauce.
  6. Slowly pour in the dry stout, as well as the chicken broth. Reduce heat to low and cook until liquids thicken and start to bubble. Carefully stir in the soy sauce, thyme, and peas. Stir to combine. Season to taste with salt and pepper.
  7. To make the potato topping, warm 1/3 cup heavy cream and 2 Tbsp butter in a microwavable safe bowl for about one minute. Add warm mixture to the cooked potatoes, and use a potato masher to mash the potatoes until smooth. You can also use your stand mixer fitted with a paddle attachment. Season to taste with salt and pepper.
  8. Spread the mashed potatoes evenly over the gravy in the cast-iron skillet. Using the tines of a fork, rough up the surface of the mashed potatoes (this helps with browning). Brush the top of the pie with a beaten egg.
  9. Carefully place the skillet in the oven, and bake at 375°F for about 40 minutes, until potatoes are browned and gravy is bubbly.

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