Best 5 Guinness Shepherds Pie Recipes

GUINNESS BEEF SHEPHERD'S PIE

Steps:

• Preheat oven to 350°F.
• Prepare vegetables. Trim meat of fat and cut into 1-inch pieces. Lightly sprinkle meat with salt and pepper.
• Heat butter or olive oil in a 10-12 inch skillet or large Dutch oven over medium-high heat. Brown meat in batches, flipping once. Transfer meat to a clean bowl or large plate.
• Reduce heat to medium. Add onion, celery and carrots, cooking until onions are translucent. Add minced garlic, cooking for an additional minute. Sprinkle with salt, pepper and thyme. Stir in tomato paste and steak sauce. Return meat to pan along with peas.
• Whisk together flour and beef broth until smooth and fully combined. Carefully pour beef broth and Guinness into hot pan, stir to combine. Mixture will begin to thicken.
• Transfer mixture to the preheated oven, cooking covered for 60 minutes. Toss gently after 30 minutes.
• If making ahead, cool beef mixture completely. Store in the refrigerator until ready to proceed.
• If continuing with recipe immediately, begin cooking potatoes 30 minutes before beef mixture is ready. Season potatoes with butter, cream, salt and pepper to your liking.
• Stir half of the cheese into the mashed potatoes.
• Top off beef mixture with mashed potatoes. Sprinkle with remaining shredded cheese.
• Cook for an additional 30-40 minutes. If desired, broil or use a kitchen torch to lightly char the cheese. Sprinkle with chives.
• Serve warm.

SHEPHERD'S PIE

Steps:

• Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
• Preheat the oven to 400 degrees F.
• While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
• Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

SHEPHERD'S PIE

Steps:

• Prepare potato topping: In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain. Transfer the potatoes and garlic to a large bowl. Add the sour cream, 1/4 cup of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes. If the mixture is too dry, add the remaining 1/4 cup broth. Do not overmix. Cover and set aside.
• Preheat the oven to 350 degrees F. Spray a 10-inch round baking dish with nonstick spray.
• Prepare filling: Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes. With a slotted spoon, transfer the bacon to a plate; set aside.
• Add the oil to the drippings in the skillet and put over medium heat. Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes. Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes. Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes. Add the beer, bring to a boil and boil for 3 minutes. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes Add the cooked bacon, the broth, rosemary, 1/2 teaspoon of salt, and the pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
• Spoon the meat mixture into the prepared baking dish. Spread the potato topping evenly over the beef mixture. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes. Remove from the oven and sprinkle with the cheese. Return to the oven and bake for 10 more minutes. Let rest out of the oven for 10 minutes before serving. Sprinkle with parsley and serve.

GUINNESS SHEPHERD'S PIE

Steps:

• Brown beef in a dutch oven or other large heavy saucepot over low to moderate heat. Allow to simmer until cooked throughout, about 5-10 minutes. Drain excess fat when cooked and add onion, carrots, garlic, stout, wine, broth, Worcestershire sauce, basil, oregano, sage and marjoram.l Stir and bring to a simmer over low heat. Cook 15 minutes or until carrots are fork tender. add peas. Meanwhile, in a small saucepan, melt butter and stir in flour to make a roux. Slowly incorporate roux into simmering beef mixture until desired thickness is achieved. (if mixture was simmered too long or cooked too high, less roux is needed.) Continue to cook for 5-10 minutes to allow roux and flavors to meld. Season with salt and pepper. Remove to a 9 1/2in. round casserole dish or deep pie dish. While meat is simmering, preheat over to 350 degrees and prepare Ulster Champ Topping. Spoon Ulster Champ topping evenly over meat mixture, making irregular peaks with the back of a spoon. Alternatively, use a pastry bag and star tip to pipe potatoes over meat mixture. Bake for 20-30 mins or until topping is golden brown and crusty on edges and mixture is heated throughout. If desired, place casserole under broiler for 1-2 mins to crisp topping, remove from oven, allow to cool slightly to set, and serve immediately from casserole dish. Serve with HP sauce, steak sauce or pan gravy, if desired. NOTE: Pie can be cooked and served in individual baking dishes. Adjust final baking time as needed.

A SCOTSMAN'S SHEPHERD PIE

Steps:

• Stir potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth.
• Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb, reduce heat to medium, and cook, stirring frequently, until browned and crumbly, 4 to 5 minutes. Pour off excess grease and season lamb with salt and black pepper to taste.
• Stir tomatoes with juice, onion, and carrot into ground lamb; simmer until vegetables are tender, 5 to 10 minutes. Add peas, reduce heat to low, and cook, stirring frequently, until peas are warmed, 2 to 3 minutes.
• Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes.
• Heat remaining 1 tablespoon butter in a separate pan over medium-low heat until sizzling. Whisk flour into butter until thick and paste-like, about 1 minute. Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into lamb mixture and simmer until mixture is thickened, at least 5 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a 9x12-inch baking dish.
• Pour lamb mixture into the prepared baking dish. Carefully spoon mashed potatoes over lamb mixture, covering like a crust. Sprinkle Cheddar cheese, parsley, and paprika over mashed potatoes.
• Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving.