Irish Shepherds Pie with Beer
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
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
Print Recipe
Pin Recipe Instructions
- The amount is designed for 2 casserole dishes.
- 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.
- 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.
- Wash and chop the herbs. Peel the potatoes, cut larger potatoes into pieces and cook them in plenty of salted water until soft.
- 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.
- 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.
- 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.
- Take the pan out of the oven and let it rest for 15 minutes before serving.
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