Guinness Shepherds Pie Recipe
Another reason to love Guinness Stout
Servings: 6 - 8 servings
Equipment
- Large Heavy Bottomed Skillet
Ingredients
- 2 tablespoons olive oil
- 2 pounds ground lamb or beef, ask for coarse grind from your butcher if possible
- 2 large sweet onions diced
- 3 cloves garlic minced
- 2 medium carrots peeled & diced
- salt and pepper to taste
- 3 sprigs thyme leaves only
- 1 teaspoon fresh rosemary minced
- 14½ ounces diced tomatoes
- 1 bottle Guinness Stout
- 3 tablespoons Worcestershire sauce
- 1 cup chicken stock
- 2 pounds Russet potatoes peeled and cubed
- 2 oz butter
- 2 oz white cheddar cheese shredded
Instructions
Reduce the Guinness
- Pour the Guinness and Worcestershire sauce into a small saucepan. Bring to a boil, then lower the heat and simmer until reduced by half. Tip: Reducing intensifies the flavor—don’t skip this!
Brown the Meat
- Preheat a large, heavy-bottomed skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat.
- Add the ground meat, then season with salt and pepper. Cook until browned, breaking it apart with a spoon.
- Transfer to a colander to drain excess fat.
Cook the Vegetables
- Return the skillet to medium heat and add the remaining 1 tablespoon of oil. Add onions and carrots, cooking for 3–4 minutes until softened and starting to color.
- Stir in garlic, thyme, and rosemary; cook another 2–3 minutes until fragrant. Tip: Browning the veggies adds a sweet depth to the pie.
Build the Filling
- Return the meat to the skillet. Add diced tomatoes, chicken stock, and the reduced Guinness mixture.
- Stir to combine, taste, and adjust seasoning with salt and pepper.
- Simmer for about 15 minutes, until the mixture thickens slightly.
Prepare the Mashed Potatoes
- While the filling simmers, cook potatoes in salted boiling water until tender, about 15–20 minutes.
- Drain and mash (or use a ricer/food mill) with butter and shredded cheddar.
- Season with salt and pepper. Tip: Cheesy, creamy potatoes create the perfect topping.
Assemble the Pie
- Spoon the meat mixture into a 4-quart casserole or baking dish. Evenly spread the mashed potatoes on top, smoothing with a spatula. Tip: Use a fork to create small peaks for extra browning.
Bake
- Preheat the oven to 350°F (175°C).
- Bake until the top is golden and bubbly, about 30 minutes.
- Let rest for 5 minutes before serving. Tip: A short rest helps the layers set for easier serving.