Shepherd's Pie with Guinness

Ingredients

• 3 tablespoons canola oil (or olive oil)
• 2 pounds ground beef (lean )
• 1/4 teaspoon sea salt (to season meat)
• 1/4 teaspoon pepper (to season meat)
• 1 large onion
• 2 teaspoons minced garlic
• 3 tablespoons tomato paste
• 1 tablespoon Dijon mustard
• 1 cup beef broth
• 2 tablespoons worcestershire sauce
• 1 cup Guinness stout
• 1 tablespoon bittersweet chocolate chips
• 1 tablespoon brown Sugar
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried marjoram
• 12 ounces peas and carrots (frozen)
• 3 pounds russet potatoes
• 2 ounces butter
• 1/3 cup low-fat sour cream
• 1 cup white cheddar cheese (grated)
• 1.5 ounces brown gravy mix (2 x 0.75 ounce packets)
• 1 1/2 cups water
• 3 fluid ounces Guinness stout
• 1 teaspoon tomato paste
• 1 tablespoon worcestershire sauce
• 1 teaspoon brown Sugar

Instructions

1. 1

   --- To Make the Potato Mash: ---

2. 2

   Peel and cube the potatoes and place them in a large saucepan. Cover them with water. Turn the heat on high and set them to boil. Add some salt to the cooking water.

3. 3

   Once the water is boiling, reduce the heat to a simmer. After 15 to 20 minutes they should be fork tender and ready to be drained.

4. 4

   Strain the potatoes when tender. Mash well or pass them through a potato ricer. Add the butter and half the sour cream.

5. 5

   Mash thoroughly, adding additional sour cream as necessary to smooth the consistency of the mashed potatoes. Do not make the mashed potatoes too thin.

6. 6

   --- To Make the Meat Base: ---

7. 7

   While the potatoes are boiling, season the beef with salt and pepper. Heat 2 tablespoons of oil in a large skillet. Brown the beef in two to three batches, depending upon the size of your skillet. Strain the beef through a colander to drain off the excess fat. Set aside.

8. 8

   Add the last tablespoon of oil to the pan and brown the onions and garlic in the skillet.

9. 9

   Return the beef to the skillet with the onions. Next add the tomato paste and dijon mustard, the Guinness, worcestershire sauce and beef broth. Stir well.

10. 10

    Add the thyme, parsley, sage and marjoram. Stir to disperse them throughout the beef broth.

11. 11

    Add the brown sugar and chocolate chips. Stir well to ensure the chocolate melts and mixes throughout the skillet. Return the mixture to the boil, then turn the heat down to low and allow to simmer for 20 to 30 minutes, until the mixture is thick and glossy.

12. 12

    --- Assembling the Pie ---

13. 13

    When the meat mixture has thickened nicely, pour it into the bottom of a greased 2-quart glass baking dish (8″ x 11″).

14. 14

    Top the meat layer with thawed peas and carrots, spreading them evenly over the surface of the meat.

15. 15

    Spoon the mashed potato over the vegetable layer and spread gently over the top.

16. 16

    --- Cooking the Pie in the Oven ---

17. 17

    Place the shepherd’s pie in an oven pre-heated to 350 degrees F. Cook for 15 minutes.

18. 18

    Remove from the oven and add a layer of grated cheese. Return to the oven and bake for a further 20 to 30 minutes.

19. 19

    The shepherd’s pie is ready when the surface is golden brown and crisping at the edges. Remove it from the oven. While it is cooling, make some Guinness gravy.

20. 20

    --- Making the Guinness Gravy ---

21. 21

    Add the brown gravy packets to the water in a saucepan over high heat.

22. 22

    Whisk in tomato paste, worcestershire sauce, Guinness and brown sugar. Keep whisking the gravy as it comes to the boil. Remove from the heat once it starts to bubble.

23. 23

    Using a metal serving spatula, divide the shepherd's pie into 8 rectangular servings. Serve with Guinness gravy poured over top, if desired.