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Guinness & Cheddar Shepherd’s Pie

A bowl full of rich, Guinness-infused shepherd's pie filling topped with cheesy mashed potatoes and parsley
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A revamped comfort classic with rich Guinness-infused gravy and white cheddar mashed potatoes. This will be your new favorite shepherd’s pie!

Ingredients

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For the filling:

  • 2 tablespoons olive oil
  • 1 large leek, thoroughly washed and sliced into half-moons
  • 2 stalks celery, halved lengthwise and sliced
  • 4 ounces baby bella mushrooms, halved and sliced
  • 1 pound lean ground beef
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 cup Guinness, or another dark beer, or more beef broth
  • 1 cup beef broth
  • 1 cup frozen peas
  • Kosher salt and black pepper

For the white cheddar mashed potatoes:

  • 1 1/2 pounds potatoes, peeled and diced
  • 1/4 cup milk
  • 1/4 cup unsalted butter
  • 8 ounces white cheddar cheese, shredded and divided
  • 1 egg yolk
  • Kosher salt and black pepper

Instructions

  1. Preheat the oven to 350°F.
  2. Cook the potatoes: Add the cubed potatoes to a large pot. Cover the potatoes with water and add a generous palmful of salt, then place the pot over medium-high heat and bring to a boil. Boil the potatoes for 15-20 minutes, or until they break apart easily with a fork. Drain and set aside.
  3. Make the filling: While the potatoes are boiling, heat the olive oil in a large skillet over medium heat. Add the leeks, celery and mushrooms, and sauté for 5-7 minutes, or until vegetables are mostly softened.
  4. Add the ground beef, season with salt and pepper, and break it up into small pieces with your spoon. Cook, stirring frequently, until the beef is browned and cooked through. Drain any excess grease if necessary (a few tablespoons of fat in the pan is fine, even ideal).
  5. Add the garlic, thyme, rosemary and tomato paste, and cook for an additional minute or so, until the tomato paste has deepened in color. Add the flour and stir through until no dry, floury bits remain. Stir in the Guinness and beef broth and simmer until the mixture starts to thicken. Stir in the frozen peas and cook for a minute or two until the peas are thawed, then season the gravy to taste with additional salt and pepper if needed.
  6. Mash the potatoes: Add the milk and butter to the drained potatoes and mash using a potato masher or hand mixer. Add half of the shredded cheese and stir thoroughly until the cheese is melted into the potatoes. Season with salt and pepper to taste, then stir in the egg yolk.
  7. Assemble the shepherd’s pie: Transfer the filling to a baking dish and smooth out the top (alternatively, you can keep it in the skillet if your skillet is oven-safe). Use a spoon to dollop the potatoes all over the filling, then gently spread the potatoes out to cover the top. Sprinkle the remaining shredded cheese on top.
  8. Bake: Bake the shepherd’s pie in the preheated oven for 25-30 minutes, or until the cheese is melted and the filling is bubbling. Let cool for a few minutes before spooning into bowls and serving, preferably with a pint of Guinness alongside.

Find it online: https://www.emilyeatsthings.com/guinness-cheddar-shepherds-pie/