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If you are looking for the best Guinness Shepherd’s Pie with Beef, this is the recipe you want to save.
It is comfort food at its best. Shepherd’s pie is known for being ground meat, with veggies, with a gravy of sorts and topped with creamy mashed potatoes. This recipe is sure to be a family favorite all year long.
Guinness Shepherd’s Pie with Beef
Everyone’s a little bit Irish on St. Patrick’s Day, so why not celebrate with some traditional Irish fare? Corned beef and cabbage isn’t the only dish that’s popular on St. Patrick’s Day. My favorite Irish meal is a big serving of shepherds pie and a pint of Guinness. If you throw in a few corned beef and cabbage eggrolls, I am all set for a fabulous St. Patrick’s Day. If you have never tried shepherds pie, you are missing out on an inexpensive and easy casserole.
Shepherd’s Pie is a hearty one-dish meal of ground beef, carrots, peas, onion and fresh herbs in a thick and flavorful sauce topped with creamy mashed potatoes. St. Patrick’s Day comfort food at its best!
What Vegetables Can I Add to Easy Shepherd’s Pie?
When I am making an easy shepherd’s pie, I like to use carrots and peas. However, you can use whatever vegetables you like. I have also added corn to my casserole. There are endless possibilities when it comes to what you can add to this easy shepherd’s pie.
Can I Use Ground Lamb Instead?
When it comes to shepherd’s pie, it was traditionally made with ground lamb instead of beef. Over the years, especially in the US, it has been made with ground beef. You can certainly make this more traditional by using ground lamb. You can also swap the beef for ground pork or ground turkey.
How to Reheat Shepherd’s Pie
If you have leftovers of this casserole, you will want to store it in the refrigerator. Make sure the meal is covered well with plastic or stored in an airtight container. When you are ready to eat it, you can reheat it by using the oven or the microwave. If you are reheating a small amount, it is easier to reheat it in the microwave, however, if you are reheating more than a serving, it is often easier to heat in the oven.
The shepherd’s pie will last up to 3 days in the refrigerator when stored properly.
Shepherd’s Pie Ingredients
Unsalted butter
Onion
Carrots
Lean ground beef
Salt
Pepper
All purpose flour
Tomato paste
Heavy cream
Low-sodium chicken broth
Guinness Beer
Soy sauce
Fresh thyme leaves
Frozen peas
Russet potatoes
Unsalted butter
Heavy cream
Egg
How to Make Shepherd’s Pie with Beef
To make the filling: in a large skillet over medium heat, melt butter and cook until foaming. Add onion and carrots and cook until soft, about 8 minutes. Add the ground beef, salt, and pepper; cook, breaking up meat into small pieces with wooden spoon, until browned, about 12 minutes. Add flour and tomato paste and cook until paste begins to darken, about 1 minute.
Add the heavy cream and cook until it spatters, about 1 minute. Add broth, beer, soy sauce, and thyme and simmer over medium heat, stirring frequently, until mixture is thick but still saucy, about 15 to 20 minutes. Remove from heat, stir in peas, adjust seasonings to taste, and transfer to broilersafe 2-quart casserole dish.
To make the topping: Heat oven to 375 degrees. In a large saucepan over high heat bring potatoes, ½ teaspoon salt, and water to a boil. Cover and reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth. Season with salt and pepper.
Spread potatoes over filling, using spatula to smooth top. Brush with egg and drag fork across top to make ridges. Bake until filling is bubbling, about 15 minutes.
Turn on broiler and cook until top is golden brown, 3 to 5 minutes. Remove from oven and cool 10 minutes. Serve.
Want More Beef Recipes?
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Most amazing and super easy beef pot roast in a slow cooker
*** Guinness Shepherd’s Pie ***
Ingredients
For the Filling:
2 tablespoons unsalted butter
1 large onion, chopped fine
2 medium carrots, peeled and chopped fine
2 pounds 85 percent lean ground beef
1/2 teaspoon salt
1/2 teaspoon pepper
5 tablespoons all purpose flour
1 tablespoon tomato paste
1/4 cup heavy cream
1 ¾ cups low-sodium chicken broth
3/4 cup Guinness Beer
2 tablespoons soy sauce
2 teaspoons minced fresh thyme leaves
1 cup frozen peas
For the Topping:
2 ½ pounds russet potatoes. peeled and cut into 2-inch pieces
2 tablespoons unsalted butter, melted
1/3 cup heavy cream, warmed
1 large egg, beaten
Salt and pepper to taste
Instructions
To make the filling: in a large skillet over medium heat, melt butter and cook until foaming. Add onion and carrots and cook until soft, about 8 minutes. Add the ground beef, salt, and pepper; cook, breaking up meat into small pieces with wooden spoon, until browned, about 12 minutes. Add flour and tomato paste and cook until paste begins to darken, about 1 minute.
Add the heavy cream and cook until it spatters, about 1 minute. Add broth, beer, soy sauce, and thyme and simmer over medium heat, stirring frequently, until mixture is thick but still saucy, about 15 to 20 minutes. Remove from heat, stir in peas, adjust seasonings to taste, and transfer to broilersafe 2-quart casserole dish.
To make the topping: Heat oven to 375 degrees. In a large saucepan over high heat bring potatoes, ½ teaspoon salt, and water to a boil. Cover and reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth. Season with salt and pepper.
Spread potatoes over filling, using spatula to smooth top. Brush with egg and drag fork across top to make ridges. Bake until filling is bubbling, about 15 minutes.
Turn on broiler and cook until top is golden brown, 3 to 5 minutes. Remove from oven and cool 10 minutes. Serve.
