Published in February 2021 of ‘IN The Loop Magazine
Fall, Winter or anytime of the year another choice recipe is my Grand shepherds pie. I describe it as "Macushla" an Irish song that your taste buds will dance too. So delicious and simple to make. This hearty rich flavored dish is a meal in itself making it unique by using chunks of angus beef. Whatever your preference of beer it can be paired perfectly with Guinness an Irish dry stout, rich and creamy distinctively black beer or Leopold7 Belgium beer, another unique taste that is unveiled in its creamy head a savory sharp taste at the end. Use either one in making this dish and make sure you have enough to drink when serving!
This recipe was also published in Shakers Magazine! I’m super excited to publish it twice for all my foodie friends. Enjoy!
Ingredients:
1 1/2 lb Chuck Roast, cut 1 inch cubes
Equal parts Olive oil and butter, approx 1 Tbl
1 large onion, 1/2 inch cut
3 garlic cloves, minced
2 1/2 Tbsp Flour
1 1/2 cup Leopold7 Beer
2 cup beef broth or stock
1 can tomato paste
Dash or two Worcestershire sauce
Salt/Pepper, to taste
2 Tsp Paprika
1 Tsp Sugar
Optional: 1 cup Peas
3 medium size carrots cut lengthwise, cut 1/2 inch pieces, semi cook
3 medium size Potatoes, peel, cook then make mash potatoes making sure to mash until smooth and fluffy make enough to cover 1 pie size or 4-6 medium size ramekins
Optional: Before serving brush on melted butter and garnish with scallions or fresh parsley
Directions:
Cooking time: 2-3 hours Serving size 4-6
In a large pot on medium heat add oil and butter
When butter is melted put heat to medium high then add cubed chuck roast, cook until brown, remove meat, set aside
Using same pot deglaze pot by adding onions, lower heat back to medium low, cook until caramelize stage, add minced garlic
Stir in flour scraping and mixing in the flour add meat this creates a roux and thickens the stew
Add can of tomato paste, paprika and sugar
Add liquids beer and broth, stir all ingredients together
Cook covered on medium low heat 2 1/2 hours stirring periodically
Add Peas and Carrots
Assembling Rustic Shepherds Pie:
Fill pie pan or ramekins with stew, using a spatula and top with a mound of mash potato covering the entire top, Cover with foil bake 30 minutes in oven 450 degree uncover and bake for another 15 minutes
Helpful hints:
I Like to make the stew the day before and keep refrigerated
Day of serving make your mash potatoes, spread over the cold stew this makes it so much easier to spread, follow the baking instruction under assembling.
Before serving brush tops with melted butter and garnish with scallions or fresh parsley. Serve and pair with beer, Enjoy!
