Recipe provided by Leslie Green for craftbeer.com
Difficulty: Easy
Time: 20 minutes prep/20 minutes cook time
Beer:
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.
Ingredients
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
Directions
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.
Meat
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.
Aside 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.