Irish Shepherds Pie with Beer

Summary

Ingredients

• 5 onion (s)
• 6 carrot (s)
• olive oil
• 600 g minced beef or lamb (oranic)
• 8 cloves garlic, very finely chopped
• 1 bunch rosemary, fresher, finely chopped
• 1 bunch parsley, fresh, finely chopped
• 1 bunch mint, fresh, finely chopped
• salt and pepper
• Paprika powder
• 1 pinch (s) cinnamon powder
• 1 small can kidney beans, almost no juice
• 3 tablespoon ketchup
• 4 tablespoon flour
• 250 ml vegetable stock
• 500 ml beer, Irish
• 450 g peas, youn, frozen
• 2 kg potato (s), floury boiling
• 75 g butter
• 200 g cheddar cheese, freshly rated
• 2 egg yolks, whisked
• 5 tablespoon milk
• Cayenne pepper

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Instructions

1. The amount is designed for 2 casserole dishes.
2. Halve and fifth the onions and cut into 3 mm thick pieces. Quarter the carrots lengthways and cut into 7 mm thick pieces. Put the onions and carrots in a hot pan with oil and sauté until the onions are translucent but do not turn brown.
3. Take the vegetables out of the pan. Heat this again and fry the mince with a little oil and pound it into small pieces. When the meat turns brown, add the garlic and fry until the liquid has evaporated. Possibly reduce the heat.
4. Wash and chop the herbs. Peel the potatoes, cut larger potatoes into pieces and cook them in plenty of salted water until soft.
5. Add the steamed vegetables and herbs to the meat and season with salt, pepper, paprika and cinnamon. Add the kidney beans and stir in a good dash of ketchup. Cook for about 10 minutes over medium heat. Sprinkle the flour on top, stir in and cook everything for about 7 minutes. Slowly add the stock and beer and cook for another 7 minutes until a creamy mixture is formed. Stir occasionally.
6. Remove the pan from the heat and mix in the frozen peas. Pour the mixture into a lightly greased baking dish. Spread evenly and press flat.
7. Drain, drain and return the potatoes to the pot. Add butter and cheese and mash. Whisk the egg yolks with salt, pepper, cayenne pepper and a little milk and mix with the mashed potatoes. Carefully pour the puree onto the meat mixture with a spoon and distribute evenly. Either form small mounds or traditionally pull strips into them with a fork. Bake in the preheated oven at 180 ° C for 25 - 30 minutes until the puree is crispy in places.
8. Take the pan out of the oven and let it rest for 15 minutes before serving.