Guinness Beef Shepherds Pie Recipe 43

SHEPHERD'S PIE

Steps:

• First, start cooking the potatoes. Put them in a pot and submerge them in cold water. Bring them to a boil and let them cook until completely tender and mashable for about 25-30 minutes. While the potatoes cook, pre-heat the oven to 400 and get out a 9 inch pie dish to hold everything. Then it's time to start on the filling.
• Heat the canola oil in a large skillet over medium high heat. Brown the ground beef in it while you break it up with a spoon, which should take about 4-5 minutes. Drain off any excess grease. Add the carrot, garlic, rosemary and onion and let them get soft for a minute while you season the mixture with salt and pepper. Then add the flour and stir it in to thicken the filling. Lastly, add the Worcestershire sauce and Guinness. Bring the mixture to a low boil, then reduce it to simmer. Let the filling simmer for 15-20 minutes to develop loads of flavor and cook off the liquid. Take it off the heat and set it aside.
• When the filling is done, the potatoes should be just about done. Take the butter, garlic and rosemary for the potatoes and combine them in a microwave safe bowl. Microwave the mixture to melt the butter for about a minute. Then drain the potatoes and return them to the pot they cooked in. Pour the hot butter mixture all over them and add the cheddar and salt. Mash the mixture all together and let it cool for a minute before adding the egg yolk. Stir the egg yolk in once it has cooled a bit to make them extra rich.
• Time to assemble the shepherd's pie! Pack the meat mixture tightly and evenly in the pie dish, pressing it down firmly. Scoop the mashed potatoes on top and smooth them out into an even layer. Be sure to seal the meat mixture in with the potatoes. Bake the shepherd's pie for about 25 minutes, then let it cool for a minute. Serve immediately and enjoy with a pint!

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.

A SCOTSMAN'S SHEPHERD PIE

Steps:

• Stir potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth.
• Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb, reduce heat to medium, and cook, stirring frequently, until browned and crumbly, 4 to 5 minutes. Pour off excess grease and season lamb with salt and black pepper to taste.
• Stir tomatoes with juice, onion, and carrot into ground lamb; simmer until vegetables are tender, 5 to 10 minutes. Add peas, reduce heat to low, and cook, stirring frequently, until peas are warmed, 2 to 3 minutes.
• Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes.
• Heat remaining 1 tablespoon butter in a separate pan over medium-low heat until sizzling. Whisk flour into butter until thick and paste-like, about 1 minute. Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into lamb mixture and simmer until mixture is thickened, at least 5 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a 9x12-inch baking dish.
• Pour lamb mixture into the prepared baking dish. Carefully spoon mashed potatoes over lamb mixture, covering like a crust. Sprinkle Cheddar cheese, parsley, and paprika over mashed potatoes.
• Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving.

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.

BEEF AND GUINNESS PIE

Steps:

• Gather the ingredients.
• In a large bowl, add the flour, salt, and butter.
• With your fingers or a pastry blender , work the butter into the flour until it is the texture of fine breadcrumbs. Work as quickly as possible to avoid warming the dough.
• Add 2 tablespoons of very cold water, stirring it into the dough using a cold knife until it binds together and can be formed into a ball. If it becomes too dry, add more water 1 teaspoon at a time.
• Wrap the ball of dough in plastic wrap. Chill in the refrigerator for at least 15 minutes, or up to 30 minutes.
• Gather the ingredients.
• In a large bowl, place the flour and it season with salt and ground black pepper.
• Add the cubes of meat and toss well in the flour until evenly coated.
• In a large, heavy-based, flameproof casserole dish, heat the butter and oil until the butter has melted. Add the meat to the fat in small batches and brown quickly all over for just a minute, then remove with a slotted spoon and set aside.
• Add the onions and carrots to the pan and fry gently for about 2 minutes.
• Return the meat to the pan, and add the Worcestershire sauce, tomato puree, Guinness, hot beef stock, and sugar. Grind in plenty of black pepper and a little salt, stir well and bring to the boil.
• Cover, reduce to a gentle simmer , and cook slowly for about 2 hours until the meat is tender and the sauce has thickened and is glossy.
• Remove from the heat, place into a 2 1/2-pint (1 1/2-liter) deep pie dish, and leave to cool completely.
• Heat the oven to 400 F/200 C/Gas 6. Roll out the pastry to 1/8-inch / 3-millimeter thick. Cut a 3/4-inch / 2-centimeter strip from the rolled-out pastry.
• Brush the rim of the pie dish with water and place the pastry strip around the rim, pressing it down.
• Cut out the remaining pastry about 1-inch / 2 1/2 centimeters larger than the pie dish.
• Place a pie funnel (also called a pie bird ) in the center of the filling; it will support the pastry and stop it from sinking into the filling and becoming soggy.
• Place the pastry lid over the top and press down to the edge and seal. Trim off any excess pastry and crimp the edges with a fork or between your thumb and forefinger.
• Brush the top with the beaten egg and make a hole in the center to reveal the pie funnel. You can also decorate the top of the pie with pastry trimmings as you like.
• Bake for 30 to 35 minutes until the pastry is crisp and golden.

GUINNESS SHEPHERD'S PIE

Steps:

• Brown beef in a dutch oven or other large heavy saucepot over low to moderate heat. Allow to simmer until cooked throughout, about 5-10 minutes. Drain excess fat when cooked and add onion, carrots, garlic, stout, wine, broth, Worcestershire sauce, basil, oregano, sage and marjoram.l Stir and bring to a simmer over low heat. Cook 15 minutes or until carrots are fork tender. add peas. Meanwhile, in a small saucepan, melt butter and stir in flour to make a roux. Slowly incorporate roux into simmering beef mixture until desired thickness is achieved. (if mixture was simmered too long or cooked too high, less roux is needed.) Continue to cook for 5-10 minutes to allow roux and flavors to meld. Season with salt and pepper. Remove to a 9 1/2in. round casserole dish or deep pie dish. While meat is simmering, preheat over to 350 degrees and prepare Ulster Champ Topping. Spoon Ulster Champ topping evenly over meat mixture, making irregular peaks with the back of a spoon. Alternatively, use a pastry bag and star tip to pipe potatoes over meat mixture. Bake for 20-30 mins or until topping is golden brown and crusty on edges and mixture is heated throughout. If desired, place casserole under broiler for 1-2 mins to crisp topping, remove from oven, allow to cool slightly to set, and serve immediately from casserole dish. Serve with HP sauce, steak sauce or pan gravy, if desired. NOTE: Pie can be cooked and served in individual baking dishes. Adjust final baking time as needed.