Dubliner Shepherd's Pie
Ingredients
1 ¼ lbs.
russet potatoes, peeled and cubed
4 tbsp.
Kerrygold Irish Butter, divided
⅓ cup
milk
1 cup
shredded Kerrygold Dubliner Cheese
½ tsp.
salt
1 lb.
lean ground beef
1
medium onion, chopped
4
small carrots, peeled and sliced ¼" thick
2 tbsp.
flour
¾ cup
Guinness Stout
¾ cup
beef stock
1 tsp.
dried thyme
½ tsp.
salt
½ cup
frozen peas, thawed
Directions
- Cook potatoes in boiling water until very tender (15 min.); drain well.
- Drain potatoes well; mash with 2 tbsp. butter and milk until smooth. Stir in cheese and salt; set aside.
- Preheat oven to 375°.
- While oven preheats, crumble and cook beef in a medium skillet until no longer pink. Remove from skillet; set aside.
- In the skillet used to cook the beef, melt 2 tbsp. butter. Add onion and carrots; cook over medium heat until soft (about 10 min.), stirring occasionally.
- Stir in flour; cook for 1 min. more.
- Add Guinness, stock, thyme and salt; cook and stir until mixture is slightly thickened.
- Stir in peas and beef.
- Spoon beef mixture into a greased 11x7" baking dish; spread potato mixture over top.
- Bake in preheated oven until top is lightly browned (20-25 min.).
Recipe courtesy of Kerrygold/The Irish Dairy Board USA.
