Dark Ale and Beef Shepherd’s Pie

This time of year calls for wonderful fall recipes that fill your bellies and souls, like stews and soups. This one was a take on Guinness beef shepherd’s pie. Since we didn’t have Guinness in the fridge, I substituted it for another (local) dark ale.DSCN0453

Start by warming up a large cast iron pot with a little oil in the bottom. DSCN0454

Then, brown your meat. When it’s nice and browned, remove it from the pot. DSCN0456Next, chop up your veggies. I used lots and lots of mushrooms. (I love mushrooms!)

DSCN0457

Cook down all your veggies and spices until nice and soft. DSCN0458

Next, time to pop in the beer. I used Flying Monkey Netherworld Dark Cascadian Ale. You can use anything really, but the darker the beer, the more flavour it will have.DSCN0459

Add your stock and beef back into the mix at this time too. DSCN0460

Then, braise it in the oven for and hour and a half with the lid on. Your whole house will smell amazing!DSCN0462

Here’s how it looked when it was all done. It had a deep, rich gravy and had incredible flavour. DSCN0463

Fill your individual ramekins with the tasty stew. DSCN0464

I had company over, so I filled all the ramekins I had. DSCN0465

Then, top the stew with some leftover mashed potatoes. DSCN0466

Then, top it with sharp cheddar cheese. DSCN0467Voila! An amazing individual pie with a full, heaping load of flavour. Make this recipe today. It definitely suits the weather.

Dark Ale and Beef Shepherd’s Pie (Courtesy of pictureperfectmeals)

You will need:

  • 2-1/2 pounds boneless stewing beef, cut into bite-sized pieces
  • ¼ cup all-purpose flour
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • 4 tablespoons vegetable oil, plus more, as needed
  • 1 cup beef stock
  • 1 large onion, peeled and chopped
  • 3 garlic cloves, peeled and minced
  • 4 ounces button mushrooms, stems removed and halved
  • 1 cup chopped celery
  • 2 tablespoons tomato paste
  • one (12-ounce) bottle Guinness or other dark beer
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons rosemary, crushed
  • 1 recipe mashed potatoes
  • 1 cup shredded aged cheddar, plus more for the top
  • ¼ teaspoon garlic powder
  • 1 cup frozen peas, thawed
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
Instructions
  1. Position the oven rack in the middle and preheat the oven to 350 degrees. Pat the beef dry. In a large bowl, whisk together the flour, salt and pepper. Add the beef and toss well to lightly coat all the pieces. In a Dutch oven or large, ovenproof heavy pot, heat the oil over medium-high. You want it hot, but not smoking.  Sear the meat, stirring occasionally until well-browned, about 5 minutes. Transfer the browned meat to a bowl with a slotted spoon. Add ½ of the beef stock, onions, garlic, mushrooms and celery. Season with a little more salt and pepper and stir, scraping up any browned bits on the bottom of the pan. Cook for about 5 minutes; add the tomato paste, remaining stock, beer, Worcestershire and rosemary. Add the beef, along with any juices in the bowl. Bring to a rapid simmer, cover and transfer to the oven.
  2. Braise until the beef is very tender and the sauce has reduced, about 1-1/2 hours.
  3. Meanwhile, make the mashed potatoes, if using. If you have leftover mashed potatoes, lucky you! Go read a book or watch a movie.
  4. Remove the pot from the oven.  Add in the peas. Place the pot of stew on the stove over medium heat. Add the cornstarch slurry, bring to a boil and cook until nicely thickened, about 5 minutes. Taste for seasoning and let cool slightly if using the potato topping.
  5. Turn the oven up to 400 degrees. Spread the stew into a casserole dish. Top with the mashed potatoes, starting around the edges to create a seal and to prevent the filling from bubbling up (some will but that’s okay). Sprinkle cheese on top. Place the dish on a large rimmed baking sheet and bake until the potatoes just begin to brown and the cheese melts, about 20 minutes. Let cool for 15 minutes before serving.
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