Guinness Beef Shepherds Pie Recipes

GUINNESS BEEF SHEPHERD'S PIE

Steps:

• Preheat oven to 350°F.
• Prepare vegetables. Trim meat of fat and cut into 1-inch pieces. Lightly sprinkle meat with salt and pepper.
• Heat butter or olive oil in a 10-12 inch skillet or large Dutch oven over medium-high heat. Brown meat in batches, flipping once. Transfer meat to a clean bowl or large plate.
• Reduce heat to medium. Add onion, celery and carrots, cooking until onions are translucent. Add minced garlic, cooking for an additional minute. Sprinkle with salt, pepper and thyme. Stir in tomato paste and steak sauce. Return meat to pan along with peas.
• Whisk together flour and beef broth until smooth and fully combined. Carefully pour beef broth and Guinness into hot pan, stir to combine. Mixture will begin to thicken.
• Transfer mixture to the preheated oven, cooking covered for 60 minutes. Toss gently after 30 minutes.
• If making ahead, cool beef mixture completely. Store in the refrigerator until ready to proceed.
• If continuing with recipe immediately, begin cooking potatoes 30 minutes before beef mixture is ready. Season potatoes with butter, cream, salt and pepper to your liking.
• Stir half of the cheese into the mashed potatoes.
• Top off beef mixture with mashed potatoes. Sprinkle with remaining shredded cheese.
• Cook for an additional 30-40 minutes. If desired, broil or use a kitchen torch to lightly char the cheese. Sprinkle with chives.
• Serve warm.

BONNIE'S GUINNESS SHEPHERD'S PIE

Steps:

• 1. Cook's note: You can make the roast beef and the mashed potatoes ahead and refrigerate. Be sure to warm up the meat and potatoes before making the recipe as it will affect the cooking time.
• 2. MAKE AHEAD: Use this recipe for roast beef. (It is my posted recipe for French Dip Sandwiches, and it is perfectly seasoned for this recipe) Place in a crockpot the following 4 ingredients. One 2.5 pound chuck roast, fat trimmed. One can Campbell's French Onion Soup. One can of beef broth, and one bottle of Guinness beer. Cook in slow cooker until tender but not falling apart. Let it cool, then cut meat into a 1/2 inch dice.
• 3. BOIL POTATOES: Make mashed potatoes, season with 1/2 cup sliced green onions, 1/2 cup cheddar cheese, 1/4 cup butter, 1/2 cup sour cream and season with salt and pepper. Add a splash of milk if it needs more liquid when you are mashing them. I use an electric mixer to mash the potatoes.
• 4. PRECOOK VEGETABLES: Precook the frozen carrots, corn and onions until partially done and drain well. In a large mixing bowl, add the diced meat, all the vegetables, one cup of gravy and mix gently. Pour meat mixture into a 9X13 dish, or if you are making a smaller amount use a 10 inch pie plate. Top with the seasoned mashed potatoes. Using the tines of a large fork, make the design on top like my photo. Place the baking dish on a cookie sheet with a lip, and bake in the oven at 375 degrees for 45 to 50 minutes. Remove from oven and let set at least 5 minutes before serving. Enjoy!

GUINNESS SHEPHERD'S PIE

Steps:

• To make the filling: in a large skillet over medium heat, melt butter and cook until foaming. Add onion and carrots and cook until soft, about 8 minutes. Add the ground beef, salt, and pepper; cook, breaking up meat into small pieces with wooden spoon, until browned, about 12 minutes. Add flour and tomato paste and cook until paste begins to darken, about 1 minute.
• Add the heavy cream and cook until it spatters, about 1 minute. Add broth, beer, soy sauce, and thyme and simmer over medium heat, stirring frequently, until mixture is thick but still saucy, about 15 to 20 minutes. Remove from heat, stir in peas, adjust seasonings to taste, and transfer to broilersafe 2-quart casserole dish.
• To make the topping: Heat oven to 375 degrees. In a large saucepan over high heat bring potatoes, ½ teaspoon salt, and water to a boil. Cover and reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth. Season with salt and pepper.
• Spread potatoes over filling, using spatula to smooth top. Brush with egg and drag fork across top to make ridges. Bake until filling is bubbling, about 15 minutes.
• Turn on broiler and cook until top is golden brown, 3 to 5 minutes. Remove from oven and cool 10 minutes. Serve.

GUINNESS PIE

Steps:

• Preheat the oven to 375 degrees.
• In a large, ovenproof pan fitted with a lid, heat 2 tablespoons of the butter over medium-low heat. Add the onions and garlic and cook, stirring frequently, until soft, about 10 minutes.
• Add the carrots, celery, mushrooms and remaining 2 tablespoons butter and cook over medium heat, stirring frequently, until the mushrooms are dark in color and the moisture released by them has evaporated, about 15 minutes.
• Season the beef pieces all over with salt and pepper. Add the beef, flour and rosemary to the pan and cook over high heat, stirring often, for about 5 minutes.
• Add enough Guinness to just cover the beef. Cover the pan and put it in the oven for 1 1/2 hours. Remove from the oven and stir. If using trotter gear, stir it in now. Return to the oven and cook for 1 hour more. If it remains thin, set the pan over medium-low heat, remove the lid and reduce the liquid. Season to taste with salt and pepper. If using Cheddar, fold in about half.
• While the stew is cooking, prepare the pastry: sift together the flour, baking powder and salt into a bowl. Using a pastry cutter or your hands, quickly work the butter into the dough until it is the texture of coarse meal. Add ice water, a splash at a time, until a firm dough forms. Wrap the dough in plastic and refrigerate for at least 2 hours.
• Place the dough between two sheets of plastic wrap and, using a rolling pin, roll to the thickness of a computer mouse pad. Pour the stew into an 8-inch-square, 2-inch-high Pyrex dish or a deep 9-inch pie pan. If using Cheddar, scatter the remaining cheese across the top. Place the dough on top of the pie and pinch it closed around the edges using the tines of a fork, then slash the center lightly with a knife. Brush with the egg yolk, place on a baking sheet and bake for 45 minutes, or until the pastry is puffy and golden.

GUINNESS BEEF SHEPHERD'S PIE RECIPE - (4.3/5)

Steps:

• Position the oven rack in the middle and preheat the oven to 350°F. 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. Working in three batches (so the meat will brown, not steam), sear the meat, stirring occasionally until well-browned, about 5 minutes per batch; add the extra tablespoon of oil between batches, as needed (I used two extra tablespoons total). Transfer the browned meat to a bowl with a slotted spoon. To the pot add ½ of the beef stock, onions, garlic, mushrooms and carrots. 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, Guinness, Worcestershire and thyme. Add the beef, along with any juices in the bowl. Bring to a rapid simmer, cover and transfer to the oven. Braise until the beef is very tender and the sauce has reduced, about 1 1/2 hours. Meanwhile, make the mashed potatoes, if using. Stir in the cheese and garlic powder to the potatoes. Remove the pot from the oven. Fish out the thyme and discard; 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. Turn the oven up to 400°F. 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). Smooth with a rubber spatula and make decorative peaks, if desired. Sprinkle a little 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.