A Sutherland Belle
“Nobody can be exactly like me. Sometimes even I have trouble doing it.”

Guinness & Beef Shepherd’s Pie

Guinness & Beef Shepherd's Pie

I admit it. I’m a head-over-heels Anglophile. I love England, and all things British. English People are reserved but eccentric with a strong sense of humor. The English Language is sublime. English Food is, for the most part, unjustly maligned – Bangers and Mash, Toad in a Hole, plum pudding, Stilton cheese, a big rare slab of roast beef with Yorkshire pudding, fish and chips, and buttery, flakey pies.

From English history and royalty, London theater, literature, to the telly, I just can’t get enough. Even the seemingly endless dreary weather makes one appreciate the lyrics behind the Beatles’ musical masterpiece “Here Comes the Sun” so much more. After living in England for a year, my love for all things British was solidified. So infatuated, that my parents were surprised I didn’t walk away with a Union Jack tattoo memorialized as a tramp stamp.

Even after fighting two wars against Britain, Americans continued to regard England with more fondness than perhaps any other country. Today I was feeling a little culinarily randy, so I decided to make a shepherd's pie. Believe it or not, most Britons prefer savory over sweet, salt over sugar, and cheese over dessert. There is something about pub food that feels rustic. I want to grab my Sutherland tartan plaid blanket, pack a basket, take a long country walk, and have lunch in a field of grazing sheep. I felt like I was on an episode of The Great British Bake-Off.

But in the end, I am an American girl. I did the most American supersized thing I could and ate half of the pie by myself. But if the mere sight of a tea cozy sends you into paroxysms of pleasure, and when you hear “fortnight” you immediately think two weeks not a video game, stop by anytime. My John Lewis Rolling Pin is just like my front door, always revolving

Guinness & Beef Shepherd's Pie

INGREDIENTS

For the Pie

  • 3 tablespoons olive oil
  • 2 lbs beef stew meat cut into ½” cubes
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • 1 tablespoon Worcestershire sauce
  • 1 (11.2 oz) bottle Guinness or other stout beer
  • 2 packages (8 oz) small white button mushrooms, sliced
  • 2 cups beef stock
  • 1 tablespoon Better Than Boullion Roasted Beef Base
  • ½ tsp dried thyme
  • 1 bay leaf
  • 2 springs fresh rosemary
  • 4 tbsp all-purpose flour
  • 1 ½ cups frozen peas and carrots, thawed
  • 1 cup frozen pearled onions, thawed

For the Potato Topping

  • 2 large russet potatoes
  • 2 bay leaves
  • 1 egg, beaten
  • 1/2-3/4 cups half-and-half
  • 1/4 cup butter
  • 1 tablespoon dried rosemary
  • 1/2 cup parmesan cheese, grated
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked black pepper

INSTRUCTIONS

  1. Heat 3 tablespoons of olive oil in a large pot over medium heat. Heavily season the beef with salt and pepper and sear until well-browned on all sides (about 8-10 minutes).
  2. Add the garlic, and saute until fragrant, about 1 minute longer. Mix in thyme, onion powder, and Worcestershire sauce
  3. Stir in the stout, using a wooden spoon to scrape up any browned bits that are clinging to the bottom of the pan, then add the beef stock and bouillon base. Stir in the mushrooms, and top with bay leaf and rosemary springs.
  4. Bring the mixture to a simmer, then reduce heat to low and cook, covered, for 45-60 minutes or until the beef is tender.
  5. In a small bowl, whisk together the flour and 1/2 cup of the pan juice until smooth. Stir into the stew, and cook for 10-15 minutes longer, or until the sauce is thick and rich. Stir in the frozen pearled onions, peas, and carrots, and simmer for another 5 minutes to warm them through.
  6. Remove from heat, and discard the bay leaf. Taste and adjust the seasoning, if necessary. Set aside to cool while you prepare the mashed potatoes. (You can also prepare the filling in advance and store in the refrigerator for up to 3 days, then bring it up to room temperature before assembling the pies.)

Make the topping and assemble the pies:

  1. Preheat oven to 375F.
  2. In a large pot of boiling salted water with bay leaves, cook the potatoes until they pierce easily with a fork, about 15-20 minutes. Drain, and stir in the cream, butter, and beaten egg. Beat until smooth, then stir in the cheese and dried rosemary, mixing until it melts and incorporates into the potatoes. Season to taste with salt and pepper.
  3. Divide the beef stew between four oven-safe bowls (or into a casserole dish, if you prefer to make one big pie). Spoon the mashed potatoes onto the filling, smoothing out into an even layer. Bake in preheated oven for 20-25 minutes, or until the filling is bubbling hot and the mashed potatoes are golden-brown. Let stand for 5 minutes to cool off slightly, then serve.

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