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Guinness Shepherd's Pie

Guinness Shepherd's Pie

By Traeger Kitchen

This shepherd’s pie has been given an upgrade with Guinness beer and a kiss of hickory smoke. If you prefer lamb, use the same amount as beef, but pour off some of the fat after cooking it and before adding the onion. Finally, it doesn't matter whether you cook the meat or mash the potatoes first; you can even do it at the same time if space allows.

Prep Time

10 Min

Cook Time

30 Min

Pellets

Hickory

Ingredients

This recipe serves:

8

Units of Measurement:
main
1 Tablespoon olive oil
2 Pound ground beef, preferably 80% lean
Kosher salt
Freshly ground black pepper
1 Medium yellow onion, diced
4 Clove garlic, minced
2 Tablespoon tomato paste
2 Tablespoon all-purpose flour
12 Ounce Guinness Extra Stout
1/2 Cup beef stock
2 Tablespoon Worcestershire sauce
2 Teaspoon chopped fresh thyme
1 16-oz bag frozen peas and carrots
2 Pound russet potatoes (about 3 large), peeled and cut into 1-inch pieces
4 Ounce (8 Tbsp) unsalted butter, cut into pieces
1/2 Cup milk
1 1/2 Cup shredded cheddar cheese
This recipe serves:

8

Units of Measurement:
main
1 Tablespoon olive oil
2 Pound ground beef, preferably 80% lean
Kosher salt
Freshly ground black pepper
1 Medium yellow onion, diced
4 Clove garlic, minced
2 Tablespoon tomato paste
2 Tablespoon all-purpose flour
12 Ounce Guinness Extra Stout
1/2 Cup beef stock
2 Tablespoon Worcestershire sauce
2 Teaspoon chopped fresh thyme
1 16-oz bag frozen peas and carrots
2 Pound russet potatoes (about 3 large), peeled and cut into 1-inch pieces
4 Ounce (8 Tbsp) unsalted butter, cut into pieces
1/2 Cup milk
1 1/2 Cup shredded cheddar cheese

Steps

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    Guinness Shepherd's Pie

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  • 1

    In a large skillet, heat the olive oil over medium heat on the Traeger induction cooktop or on the stove. Add the ground beef and cook, stirring occasionally, until no longer pink, about 10 minutes. Season with 2 tsp kosher salt and black pepper to taste. With a slotted spoon and leaving any fat in the skillet, transfer the cooked meat to a bowl.

  • 2

    Return the skillet to medium heat. Add the onion to the pan and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and flour cook, stirring, until the tomato paste is rust colored, about 2 minutes. Add the Guinness, beef stock, and Worcestershire and cook, occasionally scraping the bottom of the skillet to bring up any browned bits, until mixture comes to a simmer.

  • 3

    Return the beef to the skillet. Then add the thyme and peas and carrots stir to combine. Reduce the heat to medium-low and cook until the liquid is reduced by half, about 15 minutes. Season to taste with salt and pepper, then transfer to an ovenproof 9x13-inch ovensafe baking dish.

  • 4

    Place the potatoes in a large stock pot and cover with cold water. Season with a generous pinch of salt. Bring to a boil over medium-high heat on the Traeger Induction cooktop or on the stove and cook until the potatoes are fork tender, about 15 minutes. Drain the potatoes and return them to the hot pot off the heat. Add the butter, milk, and cheese and mash to desired consistency. Season to taste with salt and pepper.

  • 5

    Top the beef in the baking dish with the mashed potatoes and smooth out the top.

  • 6

    Meanwhile, preheat the Traeger with the lid closed to 350°F; this will take about 15 minutes.

  • 7

    Place the baking dish on the grill grate and cook until the sauce is bubbling and the top is lightly browned, about 30 minutes.

    350 ˚F / 177 ˚C

    00:30

  • 8

    Let cool briefly before serving. Enjoy!

My Notes


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