6 servings
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
1. Preheat the oven to 375°F. Grease a 9-by-13-inch casserole dish with nonstick cooking spray.
2. MAKE THE GUINNESS 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 MASHED POTATO TOPPING: 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.
https://www.purewow.com/recipes/shepherds-pie