Shepherd’s Pie with Scottish Heavy Ale
Yields: 6 to 8
Ingredients:
- 6 medium starchy potatoes, about 2.5 to 3 pounds, peeled and cut into thick slices
- 1 cup milk
- 3 tbsp butter
- Nutmeg to taste
- 250 gram Ground Pork lean
- 500 gram Ground Beef lean
- 4 tbsp canola oil, divided
- ½ lt. Beef Stock/Water
- 125 gram Onions Diced ¼ -inch dice
- 250 ml Beer
- 284 ml Diced Tomatoes (10oz can)
- 10 gram Madagascan Green pepper corns
- 100 gram Green Peppers diced ¼ -inch dice
- 100 gram Red Peppers diced ¼ -inch dice
- 100 gram Corn Kernels
- 100 gram Carrots diced ¼ -inch dice
- 100 gram Celery diced ¼- inch dice
- 1 tsp Thyme
- 1 tbsp fresh Parsley finely chopped
- 1 tbsp Salt
- 1 tsp Garlic finely chopped
- ½ tsp Ground Black Pepper
- Cornstarch to thick
Preparation:
1. Place potatoes in a pot and cover with cold water. Bring to a boil and season with salt. Cook to tender. Pre heat oven to 400 F.
2. Heat a large Dutch oven over high heat, add a couple of tablespoons of oil and heat until it begins to smoke. Add ground meat and caramelize until deep brown. Remove to a plate.
3. Add remaining tablespoon of oil. Add onions, garlic, sauté and add remaining vegetables to the pot, sauté and deglaze with beer and stir in stock.
4. Add meat with juice, peppercorns, diced tomatoes, thyme, parsley, salt, pepper, reduce heat and let simmer to thicken to your liking; use cornstarch to thicken the mix.
5. Drain and mash potatoes; stir in milk and melted butter. Season to taste with salt, pepper and nutmeg.
6. Place meat in large casserole dish and top with potatoes. Bake 20 min or until brown.
Courtesy Harry Griesser, Big Rock Grill
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