Dry Stout Shepherd’s Pie

Recipe provided by Leslie Green for craftbeer.com

Difficulty: Easy

Time: 20 minutes prep/20 minutes cook time


Beer Style: Stout

Seasonality: Spring

Serves: 4 – 6

Dry Stout serves as the perfect backbone for this Shepherd’s Pie from The Hungry Housewife. Celebrate St. Patrick’s Day and Dry Stout, a favorite spring seasonal, with this recipe.


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.

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° for about 20 minutes, or until cheese in nice and bubbly.

Leslie GreenAside from being a Mom and wife, Leslie Green also writes the food blog, The Hungry Housewife, and is a writing contributor for Creative Loafing. She can also be found on The Home Shopping Network selling Nordic Ware.  She previously hosted cooking segments on a syndicated morning show.