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Guinness Shepherd's Pie

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Hickory

This is not your grandma's Shepherd’s Pie — it’s been given an upgrade with Guinness beer and Traeger smoke.

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  • 6 russet potatoes

  • 1 onion, diced

  • 4 Clove garlic, minced

  • Pound ground beef

  • 1 1/2 Cup tomato sauce

  • 4 Cup Vegetables, frozen

  • Cup Guinness Extra Stout

  • Tablespoon Worcestershire sauce

  • 1 Teaspoon fresh thyme

  • salt and pepper

  • Butter, Sticks

  • Cup milk

  • 1 1/2 Cup shredded cheddar cheese

  • 1

    Bring a large pot of water to a boil for the potatoes. Let this heat up while you cook the meat mixture.

    • 6 russet potatoes

  • 2

    In a large skillet, cook the onion, add garlic. Add beef or lamb and cook until browned. Drain off grease.

    • 1 onion, diced

    • 4 Clove garlic, minced

    • Pound ground beef

  • 3

    Add tomato sauce and vegetables. Cook for 4-5 minutes, stirring often.

    • 1 1/2 Cup tomato sauce

    • 4 Cup Vegetables, frozen

  • 4

    Add Guinness, Worcestershire sauce, thyme and salt and pepper to taste. Boil until the liquid has reduced by half and thickened (about 15 minutes).

    • Cup Guinness Extra Stout

    • Tablespoon Worcestershire sauce

    • 1 Teaspoon fresh thyme

    • To Taste salt and pepper

  • 5

    Add the potatoes to the boiling water and cook for 15-20 minutes or until soft but not mushy. Drain and cool. Mash the potatoes with the butter, milk, salt and pepper to taste.

    • Butter, Sticks

    • Cup milk

  • 6

    Once meat mixture is done cooking and the potatoes are mashed, divide the meat mixture between two dishes. Top with mashed potatoes then with the cheese.

    • 1 1/2 Cup shredded cheddar cheese

  • 7

    When ready to cook, set the Traeger to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

    350 ˚F

  • 8

    Bake for 30-45 minutes or until potatoes are golden brown and cheese is melted. Serve hot. Enjoy!

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