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Shepherd's Pie
Shepherds Pie PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Shepherd's pie as a concept is pretty awesome: beef stew baked with a layer of mashed potatoes on top. Our version not only tastes rich and flavorful (thanks to Guinness in the stew) but it looks pretty darn great, too. It's worthy of being served at casual family meals and weekend dinner parties alike.

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Makes 6 servings
Start to Finish: 1 hour 15 minutes

Ingredients

Guinness Beef Stew

2 tablespoons unsalted butter

1 yellow onion, chopped

2 carrots, peeled and chopped

3 stalks celery, chopped

2 garlic cloves, minced

1 pound ground beef

Salt and freshly ground black pepper

¼ cup all-purpose flour

12 ounces Guinness stout

1 cup beef broth

1¼ cups frozen peas

1 tablespoon chopped fresh thyme

Mashed Potato Topping

3 large russet potatoes, peeled and cut into 1-inch cubes

4 ounces goat cheese, crumbled

⅓ cup sour cream

Salt and freshly ground black pepper

2 tablespoons unsalted butter

Directions

1. Preheat the oven to 375°F. Grease a 9-by-13-inch casserole dish with nonstick cooking spray.

2. Make the beef stew: In a large pot, melt the butter over medium heat. Add the onion, carrot and celery, and cook until tender, 7 to 9 minutes.

3. Stir in the garlic and cook until fragrant, 1 minute more. Add the ground beef and use a wooden spoon to break it up. Sauté until the beef is fully cooked through, 7 to 9 minutes. Season the mixture with salt and pepper.

4. Sprinkle the flour evenly over the mixture, and stir well to combine. Cook for 1 to 2 minutes over medium heat, stirring constantly.

5. Add the Guinness and beef broth to the pot and stir well to combine. Bring to a simmer over medium heat. Simmer until good flavor develops and the sauce is thickened slightly, 6 to 8 minutes.

6. Stir in the peas and thyme. Pour the mixture into the prepared casserole dish. Set aside.

7. Make the potatoes: Place the potatoes in a medium pot and cover with water by at least 1 inch. Bring to a boil over medium-high heat and cook until fork tender, 17 to 20 minutes.

8. Drain the potatoes and return them to the pot. Add the goat cheese and sour cream, and use a potato masher to mash the potatoes until light and fluffy. Season with salt and pepper.

9. Dollop the mashed potatoes on top of the beef filling and spread into an even layer. Arrange small pieces of butter on top of the potatoes.

10. Bake until the filling is hot and bubbly and the potatoes are golden and crisp on the surface, 30 to 35 minutes. Serve immediately.

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