Guinness Shepherd's Pie
A warm, savory shepherd’s pie enriched with Guinness for a depth of flavor and topped with creamy, cheesy mashed potatoes. Perfect for a comforting weeknight meal or special occasions.
Ingredients
For the Cheesy Mashed Potatoes
- 1.5 lbs russet potatoes, peeled and cut into evenly-sliced chunks Choose firm, dry potatoes without green spots.
- 4 tablespoons butter
- 1/4 cup half & half
- 3/4 teaspoon kosher salt (for potatoes)
- 1/4 teaspoon ground black pepper (for potatoes)
- 1/2 cup shredded medium cheddar cheese Use good-quality cheese for melted texture.
For the Meat & Veggie Filling
- 2 tablespoons vegetable oil For sautéing.
- 1 cup chopped yellow onion
- 2 cloves garlic, pressed or minced
- 1.5 lbs ground round (ground beef) Lean-ground round provides flavor with moderate fat.
- 1 teaspoon kosher salt (for meat)
- 1/2 teaspoon ground black pepper (for meat)
- 2 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 1/2 cup Guinness stout beer Adds depth and bitterness.
- 1/2 cup beef broth (or chicken broth)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 cups frozen mixed vegetables (corn, peas, carrots, green beans)
- Fresh thyme optional for garnishing
Instructions
Make Cheesy Mashed Potatoes
- Place the peeled and chopped russets in a pot of salted cold water and bring to a boil. Cook until tender, about 15–18 minutes, then drain thoroughly.
- Return to the pot off heat, mash with butter and half & half, season with kosher salt and black pepper, and stir in the shredded cheddar until smooth and creamy.
Make Meat & Veggie Filling
- Heat the vegetable oil in a large skillet over medium-high heat, then add the chopped onion and garlic and sauté until translucent and fragrant.
- Add the ground round, season with the meat salt and pepper, and brown, breaking it up with a spoon.
- Sprinkle in the flour and stir to cook the raw edge off, then add the tomato paste and stir to coat.
- Deglaze the pan with the Guinness, scraping the browned bits from the bottom, then pour in the beef broth and add Worcestershire sauce, dried rosemary, and dried thyme.
- Reduce the heat and simmer until the sauce thickens to a glossy, spoon-coating consistency.
- Stir in the frozen mixed vegetables until heated through and evenly distributed.
Assemble & Bake
- Preheat your oven to 400°F (200°C). Spoon the meat and vegetable filling into an ovenproof baking dish and spread it into an even layer.
- Top with the cheesy mashed potatoes, using a spatula or fork to create small ridges that will brown.
- Bake for 20–25 minutes until the edges bubble and the potato surface begins to take on golden color.
- For an extra-browned finish, broil 2–3 minutes, watching closely to avoid burning. Let rest 5 minutes before serving and garnish with fresh thyme if desired.
Notes
This shepherd's pie freezes well and can be refrigerated for up to 24 hours before baking. For best results, let it sit at room temperature for at least 10 minutes before serving.