Shepherd’s Pie with Scottish Heavy Ale

BT Calgary | posted Tuesday, Mar 4th, 2014

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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