Shepherd’s Pie with Guinness Braised Beef

Our Favorite Irish holiday is quickly approaching and to feed those drunken masses what better than a hearty shepherd’s pie.  Enjoy the video, cook sober–if you can manage, and drink it down with your favorite spirit because this is one St. Patty’s Day treat you do not want to miss! Everyone’s a little bit Irish but with this stew in your belly you will be in full fighting spirit!

Shepherd’s Pie with Guinness Braised Beef for St. Patrick’s Day


Serves 2-4

1/2 medium onion (3/4 cup), diced

1 pound (1 package) ground beef–(options: ground lamb)

salt and freshly ground pepper

1/2 teaspoon rosemary

1/2 teaspoon thyme

4 cloves garlic (3 teaspoons), minced

1 bottle Guinness extra stout

1/2 cup small dice carrots

1/2 cup chicken stock (option: substitute beef stock)

1 teaspoon Worcestershire sauce

2 teaspoons adobo sauce

1/2 cup frozen peas

1/4 cup tomato paste

2 1/2 cups prepared mashed potatoes (the richer the better!)

In a large skillet over high heat, add your diced onion and cook until translucent (about 3 minutes).  Add ground beef and season with salt, freshly ground pepper, rosemary, and thyme.  Cook until fully browned (about 5 minutes).  Remove beef and onion (reserve in a separate bowl) and de-grease pan.

Return skillet to high heat and flash fry your minced garlic to release its juice and aroma.  Quickly add your bottle of Guinness and bring to a rolling boil.  Boil for 3-4 minutes and add your carrots to tenderize.  Add your chicken stock and return to a boil.  Add your Worcestershire and your adobo sauce. Reduce your Guinness mixture down to a thick, rich liquid (4-6 minutes).  Return the de-greased beef and onions to the pan along with the frozen peas.  As mixture is fully incorporating, finish with tomato paste and cook an additional 4-6 minutes.

In a small casserole dish or bread pan large enough for 4 servings (optional: you can fill souffle cups for individual appetizer servings as well-great for a party) add Guinness and beef mixture, making sure to get every drop of that delicious liquid.  Top with mashed potatoes (either using a pastry bag with a star tip or even using the tongs of a fork to create a design). Broil for about 5 minutes.  Serve hot, feed the hungry, and get back to the drinking!

About your Chefs:

Travis Healy likes it on the rocks.  Catch him reciting his favorite limericks as he cooks this holiday but catch him early because they get bawdier as the night progresses.

Aurora Nessly is a true Irish lass who likes her liquor, wet. Most spirits suit her but this holiday you’ll find her pounding down a whiskey ginger or two as she quotes famous lines like “don’t be a stingy baby” as she orders.

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