Stout Shepherd's Pie
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 427.2
- Total Fat: 23.1 g
- Cholesterol: 98.3 mg
- Sodium: 766.3 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 2.9 g
- Protein: 25.2 g
View full nutritional breakdown of Stout Shepherd's Pie calories by ingredient
Number of Servings: 6
Ingredients
-
1 lb cubed beef
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
3 large russet potatoes
1/2 cup heavy cream
3 tbsp butter
2 cloves garlic
3 tbsp flour
12 oz stout beer
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce
1 tsp onion powder
1 pkg frozen peas and carrots
2 oz shredded Irish cheddar
Directions
Preheat oven to 350*F.
1. Cut potatoes into cubes. Boil until fork tender. Drain potatoes, add heavy cream, and mash.
2. Dice garlic cloves and saute in butter until fragrant. Add flour to make a golden brown roux. Add beer, mustard, Worcestershire sauce, and onion powder. Cook until gravy reaches desired consistency.
3. Toss beef cubes in olive oil and season with salt and pepper. Sear cubes on all sides in a skillet and drain excess fat. Add thawed peas and carrots. Mix in gravy until well combined.
4. Spread gravy mixture evenly in a baking pan or cast iron skillet. Top with layer of mashed potatoes.
5. Bake in oven for 30 minutes. Top with shredded Irish cheddar and bake for an additional 5 minutes.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MARSHALYNN952.
1. Cut potatoes into cubes. Boil until fork tender. Drain potatoes, add heavy cream, and mash.
2. Dice garlic cloves and saute in butter until fragrant. Add flour to make a golden brown roux. Add beer, mustard, Worcestershire sauce, and onion powder. Cook until gravy reaches desired consistency.
3. Toss beef cubes in olive oil and season with salt and pepper. Sear cubes on all sides in a skillet and drain excess fat. Add thawed peas and carrots. Mix in gravy until well combined.
4. Spread gravy mixture evenly in a baking pan or cast iron skillet. Top with layer of mashed potatoes.
5. Bake in oven for 30 minutes. Top with shredded Irish cheddar and bake for an additional 5 minutes.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MARSHALYNN952.