IRISH CHEDDAR SHEPHERD’S PIE

IRISH CHEDDAR SHEPHERD’S PIE
FILLING
1 1/2 pounds ground beef
1 medium onion chopped
2 small stalks celery, chopped
3 ounces Guinness beer
2 tablespoons butter
2 tablespoons flour
1 cup beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
FRESH ground sea salt and black pepper, to taste
16 ounces combination of frozen peas and carrots

• Brown ground beef with onion in large skillet for 5-10 minutes.
• Add celery and continue cooking until meat is crumbly.
• Add stout and scrape the bottom of the pan with a wooden spoon to deglaze the pan.
• Add butter and allow to melt, then sprinkle with flour and stir to blend. Allow the flour to cook for several minutes before adding beef broth.
Add beef broth and blend well.
• Add tomato paste, Worcestershire, and salt, stirring well. Allow gravy to thicken while the mixture cooks, about 5 minutes.
• Add frozen vegetables and allow to cook until the entire mixture is nice and hot.

POTATOES
2 pounds Yukon potatoes, peeled and chopped
2 tablespoons butter
1/4 cup buttermilk
1 large egg yolk
6 ounces Irish cheddar grated
FRESH ground salt and pepper, to taste

• Boil the potatoes in water over high heat until very soft and tender, about 20 minutes.
• Drain and mash well with butter, buttermilk, egg yolk, FRESH ground sea salt and pepper, to taste and half of the shredded Irish cheddar.

ASSEMBLY

• Layer filling mixture in LIGHTLY greased baking dish.
• Top with mashed potatoes in an even layer.
• Top with remaining shredded cheddar.
Broil on low for about 10 minutes, until the top is golden brown.