Shepard's Pie - Cottage Pie

 

Shepard’s Pie – Cottage Pie

Ingredients:

1-pound ground beef/ground lamb

3 tablespoons flour

1-tablespoon green chile powder

2 cups beef broth

½ cup Guinness stout – or other dark stout beer

5 medium to large russet potatoes

¼-cup milk

2 tablespoons butter

1-16oz. package frozen peas & carrots

1 cup panko bread crumbs, divided

 

Directions:

Peel potatoes and chop into large chunks.  Boil for 20-30 minutes until potatoes are fork tender.  While the potatoes are boiling, prepare filling.  Heat a medium to large saucepan on high heat and cook ground meat until browned.  Lower the heat to medium low flour and cook for one minute.  Now add green chile powder and cook for one more minute.  Add broth, stout beer and stir continuously while bringing up to a boil.  Once boiling cook for about 20 minutes to allow the mix to thicken. Now let’s get back to our potatoes.

Drain the potatoes once they are fully cooked.  Add milk, butter, and mash with a potato masher until light and fluffy.  Add more milk or butter, if you prefer. Now set the mix aside. 

After 20 minutes, add thawed peas and carrots to meat mixture.  Make sure they are thawed and drained so that they don’t add any additional liquid to the meat mixture.  Stir to combine.  Now it is time to assemble. 

In a 10x13 baking dish sprinkle the bottom completely with panko breadcrumbs.  I do this so that when cooked, the mix will hold together better. Now pour in the meat mixture and top with mashed potatoes mixture.  Add the rest of the panko breadcrumbs to the top of potatoes.  Cook in a 350-degree oven for 30 minutes.  Allow the pie to cool for 15 minutes before cutting into it.  Enjoy!