My Easy Stout Shepherd’s Pie recipe is so simple to make and so hearty and delicious. Make this meaty pie loaded with veggies on a cool fall day.
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.
Easy Stout Shepherd’s Pie Ingredients
- Vegetables – onions, carrots, mushrooms and asparagus, but there are suggestions below in Tips for other options.
- Ground Beef – lean ground beef is best in this recipe because you’ll be baking it and don’t want it to be too greasy. This recipe would also be fantastic with ground lamb.
- Dark Stout Beer – Use a rich stout like Guinness or Deschutes Obsidian. The beer imparts so much flavor and the creaminess of the stout pairs well with the meat pie.
- Mashed Potatoes – top the shepherd’s pie with creamy potatoes whether packaged from the cooler section of the grocery store or homemade.
How to Make Stout Shepherd’s Pie
In this recipe, I used Garlic Mashed Potatoes from Simply Potatoes for ease of making this a weeknight dinner, but you can easily use fresh or leftover mashed potatoes and the quantity necessary is located in the recipe card at the bottom of this page.
Sautée the onions, carrots, and mushrooms until tender. Add in chopped asparagus (or vegetable of your choice) and minced garlic and give it a quick stir.
Brown the ground 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.
Farmgirl Tip:
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.
How to Store Leftovers & Reheat
Refrigerate: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave safe dish at 1 minute intervals until desired temperature is achieved.
Freeze: add to a freezer safe container or zip top bag, removing as much air as possible, and freeze for up to 3 months.
Easy Stout Shepherd’s Pie
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cups sliced carrots
- 2 cups sliced mushrooms
- 2 cups chopped asparagus
- 3 cloves garlic, minced
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 lb ground beef
- 2 cups dark stout beer, such as Guinness
- ¼ cup cold water
- 1 tbsp cornstarch
- 6 cups mashed potatoes, or 2-24 oz containers of store bought prepared mashed potatoes
- cooking spray
Instructions
- 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.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
Super tender, delicious and oh,so flavorful
A absolute must have it is so good I wish I had tripled the recipe for a occasion.
So glad it was a hit. Thanks for taking time to leave a comment. ~heather
I really love this recipe and hope you will too!