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Shepherd’s Pie with Beer Gravy is a deliciously comforting, traditional shepherd’s pie made with ground lamb, carrots, peas, celery and onion, topped with a cheesy mashed potato baked to perfection with one little twist – the sauce is a hearty beer gravy made with Yuengling Lager.
My family, like many others, has a handful of traditional dishes that we have been making through the generations. Shepherd’s Pie is one of those dishes that my mother would make on a chilly, winter weekend. The dish just has a way of warming you up from the inside out and gives that “at home” feeling no matter where you may be. Shepherd’s Pie is comforting, hearty and so flavorful! Today, I am sharing my traditional Shepherd’s Pie recipe and adding more depth of flavor with a beer gravy made from a Yuengling Lager.
A great Shepherd’s Pie starts with tasty sauce. You don’t want it too soupy or too thick, and stay away from bland! I chose to use Yuengling Lager for my beer gravy base because it adds a special flavor that makes the dish unique and far from bland. I also chose the Yuengling Lager because it happens to be one of my go-to beers with its medium bodied flavor, subtle sweetness and well balanced taste.
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Shepherd’s Pie with Beer Gravy
There is nothing better than sitting around the table on a Sunday afternoon and sharing an amazing comfort dish like this Shepherd’s Pie with Beer Gravy. We are a meat and potatoes type of family, so obviously, Shepherd’s Pie is always a huge hit and on top of the most requested list. You will definitely want to stick around for this recipe below.
Tips & Tricks
The gravy should be thick with a bold flavor. Yuengling Lager really helps accomplish that boldness and makes this Shepherd’s Pie stand out among the others.
Leftover potatoes work well in this Shepherd’s Pie, or even the microwavable kind from the refrigerator section at your grocery can help save some time. To really get the full taste and comfort, go with the homemade mashed potatoes with a little bit of cheese in the mix; it is just unbeatable! To create a nice topping, I recommend putting the mashed potatoes into a pastry bag with a large tip so you have control over how the potatoes are spread over the meat layer.
Traditionally, a Shepherd’s Pie is made with ground lamb. Ground lamb is rich and earthy and pairs so nice with the beer gravy. You can absolutely swap the ground lamb for a ground beef (Cottage Pie) or even a mix. One pound of ground lamb with one pound ground beef will work really nicely in this recipe.
Shepherd’s Pie with Beer Gravy is a deliciously comforting, traditional shepherd’s pie made with ground lamb, carrots, peas, celery and onion topped with a cheesy mashed potato baked to perfection with one little twist- the sauce is a hearty beer gravy made with Yuengling Lager.
- 2 pounds ground lamb
- 2 carrrots (diced)
- 2 celery (diced)
- 1 onion (diced)
- olive oil
- 4 garlic cloves (minced)
- 2 sprigs thyme
- 2 sprigs rosemary
- 1 Tablespoon unsalted butter
- 1 cup peas
- 3 Tablespoons all-purpose flour
- 1 cup beef broth
- 1 Tablespoon Worcestershire
- 6 ounces tomato paste
- 1 cup Yuengling Traditional Lager
- 2 pounds Russet potatoes (peeled and quartered )
- 2/3 cup milk
- 2/3 cup Parmesan cheese (shredded)
- 4 Tablespoons unsalted butter
- Peel and quarter potatoes 2 pounds of potatoes, place in a pot of water. Bring water to a boil and cook until potatoes are tender.
- Drain potatoes and put back into pot with 2/3 cups milk, 2/3 cups Parmesan cheese and 4 Tablespoons butter. Mash potatoes and place in a pastry bag with a large tip. Save for later.
Shepherd’s Pie with Beer Gravy
- In a large skillet, brown 2 pounds of ground lamb. Season with salt and pepper and drain excess fat. Set the meat to the side.
- Wash celery and carrots. Peel carrots. Dice the carrots, celery and onion. In the same pan, drizzle a little olive oil. Saute those diced onion, carrot and celery. Cook for 2 more minutes.
- Chop the rosemary and thyme leaves. Add to mixture. Season with more salt and pepper.
- Mince the garlic cloves. Add 1 Tablespoon butter and the garlic cloves to the pan. Cook for 1 minute careful not to burn the garlic. Add in the peas and toss together.
- Sprinkle with flour and add the drained meat back in.
- Add broth, tomato paste, Worcestershire, and Yuengling Lager. Cook and reduce until you have a nice thick gravy.
- Preheat oven to 400 degrees.
- Place the meat mixture into the bottom of a large casserole dish. Add the potatoes on top and bake for 20 minutes or until the top of the potatoes start browning slightly.
- Remove from oven and let cool for 5-10 minutes before serving.
What are some of your favorite traditional meals that have been passed down through the generations? Let me know in the comments below!