Easy Stout Shepherd’s Pie
I love a weeknight dinner that’s satisfying and delicious all wrapped up an easy to make dish. This Stout Shepherd’s Pie is definitely that! It is loaded with veggies and ground beef and kicked up with stout beer. I used a stout from a local brewery called No-Li Brewhouse but you can use any stout of your choice.
For this recipe, I used Garlic Mashed Potatoes from Simply Potatoes for ease of making this a weeknight dinner. You can easily use leftover mashers or make them fresh if that’s how you roll.
Start out by sautéing onions, carrots, and mushrooms until tender. Add in chopped asparagus and minced garlic and give it a quick stir. Then brown beef and add 2 cups of dark stout beer and reduce it down. I added a slurry of water and cornstarch to thicken it up and then mixed the whole thing together and added to a baking dish. Topped with Simply Potatoes Garlic Mashers and it was oven time. 40 minutes and it’s done. So simply and so good that everyone had seconds and the leftovers had dibs called on them before plates were even cleaned.
You can swap the veggies if you desire and add in zucchini or cubed butternut squash. For the greens you could toss in some peas or even small broccoli florets. The possibilities are endless.
Here’s the recipe:
Easy Stout Shepherd’s Pie
An easy Stout Shepherd's Pie using prepared mashed potatoes from Simply Potatoes.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cups sliced carrots
- 2 cups sliced mushrooms
- 2 cups chopped asparagus
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 lb ground beef
- 2 cups dark stout beer
- 1/4 cup cold water
- 1 tablespoon cornstarch
- 2 - 24oz containers Simply Potatoes Garlic Mashed Potatoes
- cooking spray
- Preheat oven to 400º F. Spray a large baking dish with cooking spray and set aside.
- Add olive oil to a large skillet and heat over medium-high. Add the onions and carrots and cook until onions are translucent, about 5 minutes. Add the mushrooms and continue to cook until all vegetables are tender, about 10 minutes more. Add the asparagus and garlic and stir to combine. Remove vegetables to a bowl.
- Prepare the mashed potatoes according to the package directions.
- Heat skillet again and add the ground beef and brown completely. Discard all fat and return to stove top. Add the beer and cook on high until reduced by half, about 5 minutes. In a small bowl or glass measure, add the cold water and cornstarch and stir to combine. Add to meat mixture and cook on high until the sauce thickens and starts to bubble. Turn off the heat and add the vegetables and stir to combine. Pour into prepared baking dish and top with the prepared mashed potatoes. Bake for 40 minutes at 400º F. Remove and serve immediately.
Recipe courtesy of www.farmgirlgourmet.com. Reprinting without permission is unethical.
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