HOW TO MAKE SHEPHERD’S PIE WITH BEEF?
Guinness Shepherd’s Pie is a twist on the original dish that includes a dash of dark beer! Casserole with meat and potatoes is the ultimate comfort food!
Shepherd’s Pie, also known as Cottage Pie, is a meat pie with a potato crust on top. Most of the time, we see the top of the casserole with a mashed potato topping, but it might also be made with layers of thinly sliced potatoes, tater tots, or shredded potatoes instead.
Occasionally, a shepherd’s pie recipe may include a layer of cheese in place of the potatoes, but we’re sticking with a more conventional dish for now.
The filling may be made from beef or lamb that has been stewed in gravy with peas, carrots, and onions, or it can be made from ground beef or lamb. Other veggies may include mushrooms, celery, or anything else you’d want to use in your favorite stew preparation.
In addition to ground beef or lamb, or bits of beef or lamb, you’ll discover stew-style shepherd’s pie recipes that are more like a casserole. We prefer to use bits of beef for our filling and to make a wonderful, thick beef stew for our bottom layer, which we serve on a bed of rice.
WHAT INGREDIENTS ARE NEEDED TO MAKE THIS GUINNESS SHEPHERD’S PIE? Of course, you’re going to need some Guinness Beer to get through this! And apart from spices, the basic ingredients for this shepherd’s pie are as follows:
Approx. three pounds.Of beef stew meat or beef tips.
Olive oil, for browning.
2½ Cups.Of diced carrots.
1½ Cups.Of diced onions.
2 small spoons.Of fresh chopped rosemary.
1 large spoon.Of tomato paste.
¼ Cup.Of flour.
1 Cup.Of Guinness beer.
1½ Cups.Of beef broth.
2 Cups.Of frozen peas.
Mashed Potatoes, 4 to 6 cups depending on how thick you prefer the layer to be.
Kosher salt and pepper, for seasoning.
If the beef tips are too large, cut them into smaller pieces. You’ll need around 1 1/2-inch-long piece for this recipe. Kosher salt and freshly ground black pepper should be liberally sprinkled on the steak.
In a large Dutch oven, drizzle a thin coating of olive oil. Working in batches, fry the beef until it’s browned and the pot isn’t overflowing, so that you don’t crowd the pot. Cook the remaining beef in the same manner as you did the browned pieces.
Add the carrots and onions to the skillet and cook for a few more minutes until they’re soft; 5 minutes of softening, 2 tablespoons of salt, freshly ground black pepper, and the rosemary cut are all that is required after that.
Incorporate any fluids that have accumulated on your plate into the steak in the pan. Tomato paste and flour are mixed together and sprinkled over the meat and veggies. Deglaze by gently adding the beer and stirring the mixture to coat the meat and vegetables with the flour.
While stirring, bring the beer to a simmer and let it decrease for about 5 minutes, scraping the bottom of the pan as needed.
Pour in the beef broth, stir, and bring the mixture back to a boil before covering and letting it cook for another 15 minutes. For 30 minutes, cook the stew over low heat, ensuring sure it’s constantly boiling. Make sure the gravy doesn’t cling to the bottom of the saucepan by stirring it once every few minutes throughout cooking.
And now, your oven should be preheated at 400 degrees.
Season to taste with salt and pepper and then add the peas. Transfer the stew to a 9-by-13-inch baking dish with a capacity of 2 quarts.
Using a thick layer of mashed potatoes, cover the stew and cook it for 25 minutes until the potatoes are browned and warmed through, then remove from the oven.
The baking dish may be placed under the broiler for an additional crispy, golden top after the 25-minute cooking time!