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Msg421+ #ad #Yuengling190 #SpreadYourWings | Shepherd’s Pie with Beer Gravy | how to make shepherds pie | Saint Patricks Day recipe | traditional recipes | Sunday dinner

Shepherd’s Pie with Beer Gravy


  • Author: Amber
  • Yield: 6 people 1x

Description

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.


Ingredients

Scale
  • 2 pounds ground lamb
  • salt
  • pepper
  • 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

Mashed Potatoes

  • 2 pounds Russet potatoes (peeled and quartered )
  • 2/3 cup milk
  • 2/3 cup Parmesan cheese (shredded)
  • 4 Tablespoons unsalted butter

Instructions

Mashed Potatoes

  1. 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. 
  2. 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

  1. 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. 
  2. 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. 
  3. Chop the rosemary and thyme leaves. Add to mixture. Season with more salt and pepper. 
  4. 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. 
  5. Sprinkle with flour and add the drained meat back in. 
  6. Add broth, tomato paste, Worcestershire, and Yuengling Lager. Cook and reduce until you have a nice thick gravy. 
  7. Preheat oven to 400 degrees. 
  8. 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. 
  9. Remove from oven and let cool for 5-10 minutes before serving.