Monday, August 27, 2012

Garlic Shepherd's Pie

Garlic Shepherd's Pie
Bare with me as I am not the best at describing recipe ingredient amounts. (Something I will be learning a.s I go! I am an intuition cook when I am not going by recipes.)

Potato Topping
8-10 red potatoes
1/4 c milk (I like 1%, feel free to use what you like.)
1 tsp granulated garlic
3 tbsp parmesan cheese
2 tbsp sour cream (or to taste, I use fat free)
salt and pepper
1/2 c mozzarella.

1 lb lean ground beef (or turkey)
1- to 1 1/.2 c mixed veggies 
1 diced onion
1 bulb minced garlic (I am the garlic girl)
1 can tomato paste (use 2 if you like it more tomatoey)
1 bottle good beer (I used Fat Fire. Ale or Stout, your preference.)
3 tbsp worchester sauce (use less if you don't care for it as much as I do.)
1 tsp red wine vinegar
1 tsp thyme

1.) Turn oven on to 375.
2.) Heat a large pot of water on the stove to boiling,. After scrubbing the potatoes boil for 25-30 minutes (until soft.) Drain into a big bowl and add milk, granulated garlic, parmesan, sour cream, salt and pepper. Mash away then set aside.
3.) While potatoes are boiling brown the ground beef  with the diced onions and minced garlic until onion is soft. Add in the veggies, beer, tomato paste, worchester, vinegar and thyme. Simmer for 10 minutes until the beer has reduced.
4.) Put your filling in a 9x9 pan (or a 9 inch round casserole dish)
5.) Spread the mashed potato mixture on top of the filling. Sprinkle your mozzarella cheese on top.
6.) Put in oven for 25-30 minutes (or until the top of the potatoes peaks have begun to brown.)
7.) Let sit for 5 minutes, then enjoy.


  1. This sounds absolutely delicious! Love that you used Fat Tire. I think I might try this with Ballast Point's Calico Amber.

  2. It was what was in the fridge, but any good beer that you like works, too.:) Let me know how it goes!