Garlicky Shepherd's Pie (#1254)
Desserts Pies Irish Beef Main
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For The Buttery And Garlicky Potato Topping
- 4 large Russet Potatoes peeled and quartered
- 12 cloves Garlic peeled
- 1/2 cup Sour Cream
- 1/4 cup Beef Stock or more as needed
- 1/4 cup Unsalted Butter softened, or half olive oil, half butter
- 1 Salt And Black Pepper to taste
Fot The Filling
- 4 slices Bacon cut into thin strips
- 1/2 Tbsp Olive Oil or other vegetable oil
- 1 large Onions chopped, or 2 medium
- 1/2 tsp Salt plus extra 1/2 teaspoon
- 1 tsp Sugar
- 1 pound Beef ground
- 3 medium Carrots roughly chopped
- 1 cup Peas, Frozen thawed
- 4 cloves Garlic minced
- 2 tablespoons Tomato Paste
- 1 Tbsp All-Purpose Flour
- 12 oz Beer light or dark, 1 bottle
- 1/2 cup Beef Stock
- 1 tsp Rosemary Leaves freshly and finely chopped
- 1 Black Pepper freshly ground, to taste
- 2/3 cup Cheddar Cheese shredded, or swiss
- 3 tablespoons Parsley Leaves freshly chopped, or as needed
- For the potato topping:
- In a large saucepan, add the potatoes and garlic and cover with cold water.
- Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, 16 to 18 minutes. Drain.
- Transfer the potatoes and garlic to a large bowl with an electric mixer.
- Add the sour cream, 1/4 cup of the broth, butter (or half olive oil, half butter) salt and pepper to taste, and beat on low speed until the potatoes are light and fluffy, about 2 minutes.
- If the mixture seems too dry, add the remaining 1/4 cup broth by once 1 tablespoon. Do not overmix. Cover and set aside.
- Preheat the oven to 350° f (180° c).
- Coat a 10-inch round baking dish with cooking spray or grease with butter with brush with oil.
- For the filling:
- Heat a large skillet over medium heat.
- Stir in the bacon and cook, stirring often until browned and almost crisp, about 8 minutes.
- With a slotted spoon, transfer the bacon onto a plate; set aside.
- Add the oil to the drippings in the skillet and put over medium heat.
- Stir in the onions and 1/4 teaspoon of salt, and cook, stirring often, until the onions are very soft and just starting to brown, 9 to 11 minutes.
- Sprinkle the sugar over the top, and cook, stirring several times, until the onions begin to caramelize, 2 to 4 minutes.
- Add the beef and cook, stirring often over medium-high heat, until the beef begins to brown, 6 to 8 minutes.
- Stir in the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, 4 to 6 minutes.
- Add the tomato paste and flour and cook, stirring, until well mixed, 2 to 3 minutes.
- Pour in the beer, bring to a boil and boil for 2 to 3 minutes.
- Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, 2 to 3 minutes.
- Stir in the cooked bacon, the broth, rosemary, salt and freshly ground black pepper to taste, and bring to a boil.
- Reduce the heat and simmer, uncovered, until the sauce thickens, 15 to 18 minutes.
- Transfer the meat mixture into the prepared baking dish.
- Spread the potato topping evenly over the beef mixture.
- Bake until the filling is hot and cooked through, the topping is lightly golden and browned and the edges are bubbly, 35 to 38 minutes.
- Remove from the oven and sprinkle with the cheese.
- Return to the oven and bake for another 10 more minutes.
- Remove from the oven and allow to rest for 10 to 15 minutes.
- Sprinkle parsley on top and serve warm.