1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Shepherd’s Pie with Scottish Heavy Ale

BT Calgary | posted Tuesday, Mar 4th, 2014

Yields: 6 to 8

Ingredients:

  1. 6 medium starchy potatoes, about 2.5 to 3 pounds, peeled and cut into thick slices
  2. 1 cup milk
  3. 3 tbsp butter
  4. Nutmeg to taste
  5. 250 gram Ground Pork lean
  6. 500 gram Ground Beef lean
  7. 4 tbsp canola oil, divided
  8. ½ lt. Beef Stock/Water
  9. 125 gram Onions Diced ¼ -inch dice
  10. 250 ml Beer
  11. 284 ml Diced Tomatoes (10oz can)
  12. 10 gram Madagascan Green pepper corns
  13. 100 gram Green Peppers diced ¼ -inch dice
  14. 100 gram Red Peppers diced ¼ -inch dice
  15. 100 gram Corn Kernels
  16. 100 gram Carrots diced ¼ -inch dice
  17. 100 gram Celery diced ¼- inch dice
  18. 1 tsp Thyme
  19. 1 tbsp fresh Parsley finely chopped
  20. 1 tbsp Salt
  21. 1 tsp Garlic finely chopped
  22. ½ tsp Ground Black Pepper
  23. 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

Tags: , , , ,