Shepherd's Pie Deluxe


Here's a wonderful dish that is rich and savory...and easy to make as a one-pot meal. I especially like to make this when I have leftover mashed potatoes in my fridge. Enjoy! 

2-3 cups of prepared mashed potatoes
1.5 pounds ground beef
salt and pepper
2 large carrots, diced
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
3 tablespoons tomato paste
1 cup Guinness stout
1 cup beef broth
1 cup frozen peas
1 cup grated cheddar cheese

Preheat oven to 400 degrees. In a large oven-proof skillet, brown the ground beef. Season with salt and pepper. Stir in the carrots, onion, garlic, Worcestershire sauce, and thyme. Add the tomato paste to the center and cook in the center until slightly darkened, then stir into the rest of the dish. Pour in the stout and cook for 2-3 minutes until reduced. Add the broth and bring to a simmer. Cook until the carrots are almost tender. Stir in the peas and continue simmering for another 5-7 minutes. 

Add spoonfuls of the mashed potatoes to the top of the meat mixture. Sprinkle with cheddar cheese. Bake until the mixture bubbles around the edges about 25 minutes. Remove from heat and allow to rest 5-10 minutes before serving. Serves 6.
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