Drunken Shepherd's Pie
 
Prep time
Cook time
Total time
 
Classic shepherd's pie ramped up several notches with added layers of flavors and spices. Comfort food at its finest with layers of roast beef braised in beer, tender vegetables, and cheesy mashed potatoes.
Alison:
Serves: 4-6 servings
Grocery List
  • 1 -- 2-3 lb. chuck roast
  • salt and pepper
  • 10 - 12 garlic cloves
  • 2 medium onions
  • 1 bottle of beer (divided)
  • 6 medium sized russet potatoes
  • Olive oil or coconut oil
  • 8 oz. mushrooms,
  • 1½ c. chopped carrots
  • 1½ tsp. Herbes de Provence
  • ⅓ c. ketchup
  • ¼ c. flour
  • ¼ c. butter
  • ½ c. sour cream
  • 1 c. freshly grated Cheddar cheese
Here's how...
  1. Place the beef in the crockpot, sprinkle with some salt and pepper, 3 cloves of garlic, an onion, and half a bottle of beer.
  2. Set your crockpot on low and cook for 8-10 hours.
  3. Peel and dice about 6 medium sized potatoes. Boil in salted water until fork tender.
  4. Preheat oven to 400 degrees.
  5. Put 6-8 cloves of garlic on some foil. Drizzle with olive oil, a little bit of salt and pepper, and wrap them tightly in the foil. Set them on a cookie sheet, and roast them in the preheated oven for 30 minutes or so, turning them half way through.
  6. Chop up one medium onion, 8 oz of mushrooms, and about 1½ c. of carrots -- diced small. In a medium sized frying pan (I use my cast iron) add a couple Tablespoons of olive or coconut oil and turn the heat to medium. Sauté the vegetables in your pan until the onions are translucent, and the carrots are getting soft.
  7. Add 1 clove of finely minced garlic -- be careful to not let it burn.
  8. Remove the meat from the crockpot, and loosely shred it. Add that to the vegetable mixture.
  9. Add 1½ tsp. of Herbes de Provence (or herb blend of your choice), and ⅓ cup of ketchup.
  10. Sprinkle the top of the mixture with ¼ cup of flour.
  11. Put the rest of the beer in there, and mix that in. It should start to thicken. Turn the heat to low, and let it simmer.
  12. While that simmers, add the roasted garlic cloves into the potatoes, along with 1 tsp. salt, and ½ tsp. of pepper.
  13. Add in ½ c. sour cream and mash and stir that all together -- I use my kitchen aid mixer on low until no chunks remain.
  14. In a large cast iron skillet or 2 qt round baking dish, layer the meat and vegetable mixture, and the mashed potatoes.
  15. Sprinkle the freshly grated cheddar over the top.
  16. Set your oven to broil and let it preheat a few minutes, and stick that amazingness under there for about 5 minutes, give or take, just until the cheese has started to bubble (watch it carefully!).
Recipe by That Which Nourishes at http://www.thatwhichnourishes.com/drunken-shepherds-pie/