Irish Shepherd's Pie- Reality Version
Easy, family type. This is a smallish quantity, makes enough for 2-3 meals for 2 people who aren’t big eaters. For a family or company I’d use 1 ½-2 pounds beef and scale everything up accordingly, in which case you’d certainly need 2 bottles of Guinness.
Amounts of all ingredients are approximate and to taste.
- russet potatoes (or more depending on size of potatoes)
- medium onion (optional)
- 1 tsp
- 1/2 c
- milk, half and half, cream cheese, sour cream or ricotta cheese
- 3 Tbsp
- 1 lb
- lean ground beef
- 1 pkg
- dry beefy onion soup mix or 1 medium onion and a boullion cube
- 1 pkg
- frozen mixed vegies, either regular mixed or "for soup" style, or any combination of partial packages frozen vegies you have in the freezer. use the same amount of vegies as you use meat. .
- 1-2 bottle
- 2-3 Tbsp
- 2-3 Tbsp
You can cut up (peel and quarter) another onion and cook it and mash it with the potatoes if you like.
Add butter, salt and milk (or half and half, cream cheese, sour cream or ricotta)
Warm to melt butter.
Mash potatoes and set aside. Check taste, add salt if needed.
If using a fresh onion, sauté onion first in a large skillet.
Add ground beef to the skillet and brown, breaking up into smallish lumps while browning.
If using the dry soup mix, add it now, and mix in thoroughly. If you sautéed a fresh onion, add a buillion cube and break it up, mixing it in thoroughly.
Stir and simmer the meat until the liquid cooks down a bit and the alcohol smell is gone.
Add more Guinness if you need more liquid to cook the vegetables, or if you like a bit of broth in the dish.
While it is simmering, put equal amounts butter and flour in a small bowl. Mash together thoroughly with a fork until you have a smooth texture. It will be quite stiff and thick.
When the meat and vegie mixture is cooked, add about a third of the butter/flour mixture to the center of the meat mixture and stir in completely, watching the texture of the broth. Add another third and stir in thoroughly. You will probably need to use all of the butter/flour mixture, but maybe not. You want the broth to begin to thicken, but not get too thick. How much you need to use will depend on how much liquid you have. Check taste (of the meat mixture, you already checked the Guinness) add salt if needed.
It should only take about 5-10 minutes, depending on your oven.
Remove from oven, set on cooling rack and let sit to cool just a little before serving. Is there another Guinness in the frig?