Guiness Shepherd'S Pie
- For the Filling
- 454g Lean Steak Mince
- 2 cloves of Garlic, finely chopped
- 2 large Onions, grated
- 3 large Carrots, grated
- 1 tablespoon Concentrated Tomato Puree
- 1 tablespoon Tomato Ketchup
- 2 tablespoons Worcestershire Sauce
- 1 teaspoon Dijon Mustard
- 2 teaspoons Dried Thyme
- 1 teaspoon Dried Oregano
- 1 Beef Stock Cube
- 1 bottle of Guinness
- 1 cup Peas
- Salt and Fresh Ground Pepper
- For the Mash
- 1.5kg Vivaldi Potatoes (or other potatoes suitable for mash)
- 100g Parmesan Cheese
- 25g Butter
- 2 Egg Yolks
- Black Pepper
- take a heavy bottom pan and brown off the Mince at a medium heat. There should be enough fat and liquid still in the mince to let this cook easily without additional oil, etc. Once there is a little liquid in the pan from the Mince, add the Garlic and continue to cook and stir until the mince is lightly browned all over. Then add the Onion and Carrot and continue cook for a further 5 minutes, stirring occasionally. Next add the Tomato Puree, Ketchup, Worcestershire Sauce, Dijon Mustard, Thyme and Oregano and crumble in the Stock Cube. Stir well and cooking for a further few minutes before adding the Bottle of Guinness. The Guinness should help you de-glaze the pan of any burnt pieces of Mince from the bottom. Stir in the peas, then, cover the pan and leave to simmer until nearly all the liquid has disappeared.
- While the filling is simmering, peel, boil and drain the potatoes. Mash the potato with the Butter and most of the Parmesan, reserving some to be sprinkled over the top of the Shepherd's Pie before the final cooking in the oven.
- Once the filling is nice and thick, with the Onions and Carrot almost completely disintegrated into the Mince, and nearly all the liquid disappeared, put it into the bottom of roasting dish, then leave to cool for about 20 minutes, so that the filling has solidified slightly. Then cover with the Mash Potato, stripe with a fork and put the final layer of Parmesan and Fresh Ground Black Pepper over the top. Put in a preheated 200 degree Celsius oven for about 25 minutes until the top is golden, then serve.
filling, garlic, onions, carrots, tomato puruee, tomato ketchup, worcestershire sauce, dijon mustard, thyme, oregano, beef, salt, potatoes, parmesan cheese, butter, egg yolks, black pepper
Taken from www.epicurious.com/recipes/member/views/guiness-shepherds-pie-50052948 (may not work)