1 1/2 lbs ground beef
2 cups chopped onions
1 cup chopped celery
2 tablespoons minced garlic
salt and pepper
6 ounces (3/4 cup) of your favorite light beer
1 teaspoon Worcestershire sauce
1 (8 ounce) can tomato sauce
1/2 of a 6 ounce can of tomato paste (3/8 cup)
2 tablespoons dark brown sugar
2 tablespoons all-purpose flour
about 4 cups cooked mashed potatoes

Preheat the oven to 350 degrees.  Cook the ground beef in a nonstick skillet over medium heat, stirring frequently until the pink disappears. Remove meat from skillet and set aside. Add the onions and cook, stirring frequently until the onions are brown on the edges, about 4 minutes.  Add the celery and garlic; cook, stirring frequently, until the celery is slightly faded, about 2 minutes. Add salt and pepper and still well, for about a minute.  Add the beer, Worcestershire sauce, tomato sauce, tomato paste and brown sugar.  Bring to a boil and simmer until thick, about 10 minutes.  Add the flour and stir until flour disappears.  Remove from heat.

Stir the cooked ground beef into the mixture in the skillet; mix well. Transfer to a baking dish large enough to hold the meat and topping.  Top meat mixture with the mashed potatoes, spreading them evenly over the meat mixture.  Back in 350 degree oven until top is golden brown and the pie is heated through, about 45 minutes to 1 hour.

**You can sprinkle cheddar cheese over top of Shepherd’s Pie for the last 10-15 minutes of baking or mix in well with potatoes before you put it on top of beef mixture.



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