Is Guinness good for cooking?

Absolutely! The dry stout makes a delicious option for flavoring beer cheeses, soups, stews and Shepherd's Pie.

What's the difference between Cottage Pie and Shepherds Pie?

Traditionally, Shepherds pie was cooked with ground lamb and cottage pie was ground beef, but today more people use the terms as the same dish. Ground beef is a common ingredient for both Cottage and Shepherds Pie. Both are cooked with a vegetable and meat layer and topped with Mashed Potatoes.

How to Store leftover Shepherds Pie?

The best way to store Shepherds pie is to allow it to come to room temperature, then store in a sealed container in the fridge for up to 3 days. You can also cover the original casserole dish with plastic wrap and store in the fridge.

How to Reheat Shepherds Pie?

Reheat in a 350 degree oven in a casserole dish or cookie sheet for 10-15 minutes until warm. Don't cook much longer or the meat layer will start to dry out.

Guinness Shepherds Pie - Simply Made Eats

Name: Guinness Shepherds Pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Irish
Ingredients: 1 tablespoon salted butter; 1 large carrot, peeled and diced small; 1 cup yellow onion, diced small; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1 lb ground beef, 85/15; 1/4 teaspoon dried thyme; 1/4 teaspoon dried rosemary; 1 large garlic clove, minced; 1 teaspoon Worcestershire sauce; 1/4 cup Guinness beer; 2 tablespoons all purpose flour; 1/3 cup frozen peas; 5 medium sized Yukon gold potatoes, peeled and cut into 4 large chunks; 1/2 teaspoon salt (plus more to taste); 1/8 teaspoon black pepper; 1/2 cup sour cream, full fat; 1/4-1/2 cup whole milk; 2 tablespoons salted butter; 1 tablespoon fresh parsley, minced

Description

This Guinness Shepherds Pie, also known as Cottage Pie, is an Irish classic and a great recipe to celebrate St. Patrick's Day. It's packed with flavor and one of my favorite Irish recipes.

Ingredients

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Ground Beef Layer:

1 tablespoon salted butter
1 large carrot, peeled and diced small
1 cup yellow onion, diced small
1/2 teaspoon salt
1/8 teaspoon black pepper
1 lb ground beef, 85/15
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1 large garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 cup Guinness beer
2 tablespoons all purpose flour
1/3 cup frozen peas

Mashed Potato Layer:

5 medium sized Yukon gold potatoes, peeled and cut into 4 large chunks
1/2 teaspoon salt (plus more to taste)
1/8 teaspoon black pepper
1/2 cup sour cream, full fat
1/4-1/2 cup whole milk
2 tablespoons salted butter
1 tablespoon fresh parsley, minced

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Instructions

Preheat the oven to 350 degrees. Bring a large pot of water to a boil and add potatoes. Cook until fork tender and almost falling apart, at least 15 minutes.
While the potatoes are cooking, heat a large dutch oven on the stovetop over medium low heat. Add in 1 tablespoon butter and melt. Then, toss in carrots, onion, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Cover and cook for 3-4 minutes to soften the vegetables.
Increase stovetop heat to medium. Add in the ground beef and begin to break up with a wooden spoon. Cook until no longer pink.
Reduce the heat to medium low. Sprinkle in fresh garlic, dried thyme and rosemary. Pour in Worcestershire, Guinness and frozen peas. Cook for two minutes, then stir to combine and add in flour. Stir well to turn the liquid into a thicker sauce. Turn off heat to the pot, cover and set aside.
At this point, the potatoes should be fork tender. Strain the water from the potatoes and add them into a stand mixer bowl.
Into the potatoes, add sour cream, remaining 2 tablespoons butter, 1/2 teaspoon salt, 1/8 teaspoon black pepper and 1/4 cup milk. Use the beater attachment to whip until combined. Add an additional 1/8-1/4 cup of milk if the potatoes appear too thick.
Assemble the casserole in a 8x8 or 8x10 casserole dish. Pour in the beef mixture and spread flat with a spoon. Dollop large piles of mashed potatoes over the top of the beef.
Carefully spread the potatoes over the beef mixture with the back of a spoon, so you can only see a flat layer of potatoes. Bake for 10-15 minutes. Optional: Broil on high for 2-4 minutes to make the potatoes golden brown on top.
Allow the casserole to cool for 5-10 minutes before serving. Top with minced parsley. Serve by slicing into squares. Enjoy!

Equipment

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Notes

Start the potatoes at the same time as the beef filling, so they are pretty close to oven ready at the same time.
Don't add too much milk to the potatoes. You want them on the thicker side.
Dollop spoonfuls of the mashed potatoes over the beef layer before spreading to avoid mixing the two together.
I prefer the casserole baked in a smaller size than 9x13, so it's taller in height. I highly suggest an 8x8 or 8x10 size. It's also easier to spread the potatoes without mixing the meat.
For a crispy golden look, broil for just a few minutes at the end of baking.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: dinner
Method: bake
Cuisine: Irish