St. Patrick’s Day might be behind us, but you don’t need a holiday to make this Guinness Shepard’s Pie.
This Shepard’s pie is the ultimate comfort food.
Vegetables and meat cooked in a Guinness broth and topped with creamy mashed potatoes.
Shepard’s Pie is the perfect meal for chilly nights because it’s warm and filling.
Do you ever notice how warm you are when your belly is full? Compared to how you feel when you’re hungry? A full belly really does make you feel warmer.
Maybe that’s why we tend to eat comfort foods in the winter time and lighter foods in the summer.
Wow, I just went all philosophical on you there!
Let’s get back to this recipe.
The savory Guinness beer sauce really makes this Shepard’s pie amazing. And the fresh rosemary and thyme also add a wonderful essence to this dish.
If you don’t have any fresh rosemary or thyme, you can always use dried. Just make sure you only use one teaspoon of each if you’re using dried, instead of the two teaspoons.
And if you have any leftover Guinness, you can serve with your meal to complete your Irish feast.
As always, if you do make this Guinness Shepard’s Pie, please leave a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen. Happy Eating!
Make this Guinness Shepard's Pie for your St. Patrick's Day feast or anytime you're craving Irish comfort food. Made with Guinness beer, this Shepard's pie will soon become a regular dish at your table on chilly nights.
- 2.5 lbs. (1 bag) Honey Gold potatoes
- 1/4 cup unsalted butter
- 6 Tablespoons + 1/4 teaspoon buttermilk
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 Tablespoons olive oil
- 1 sweet yellow onion, chopped
- 2 cloves garlic, minced
- 1 lb. ground chicken
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 Tablespoons Guinness beer
- 2 Tablespoons gluten-free flour
- 2 teaspoons tomato paste
- 6 Tablespoons Guinness beer
- 1/2 cup + 2 Tablespoons chicken broth
- 2 teaspoons Worcestershire sauce
- 19 ounces (1 bag) frozen vegetable medley
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme
- 1/4 teaspoon Dalmatian Sage
- Wash and peel potatoes. Cut into fourths.
- Add into a large pot and cover with water.
- Place over medium heat and boil until they are tender when poked with a fork.
- Remove from heat and drain.
- Transfer potatoes to a large mixing bowl.
- Using a flat beater for your stand mixer, add in butter on Low speed.
- On medium speed, slowly pour in buttermilk, salt, and pepper while mixing potatoes.
- Gradually add cheese to potatoes.
- Continue mixing until potatoes are mashed and smooth, with no lumps.
- Preheat oven to 350F degrees.
- Grease a large baking dish, 9 1/2" x 9 1/2" x 3" deep in size. It's ok if its a little smaller as you can always make 2 dishes. Set aside.
- Add oil and onions into a large skillet.
- Saute onions until lightly browned.
- Add in garlic and saute for about one minute.
- Combine ground chicken, salt, pepper, and 2 Tablespoons Guinness beer to onion mixture. Cook until meat is no longer pink.
- Mix in flour with meat mixture, stirring well.
- Add in remaining ingredients - tomato paste, 6 Tablespoons Guinness beer, chicken broth, Worcestershire sauce, veggies, rosemary, thyme, and Dalmatian Sage.
- Stir together and bring to a boil. Once mixture starts to boil, immediately turn down heat to Low, cover pan, and let simmer for about 12 minutes. Sauce should slightly thicken during this time.
- Pour meat mixture into prepared pan, spreading evenly on bottom of dish.
- With a clean spoon or spatula, spread mashed potatoes over meat mixture. Be sure to cover meat mixture completely, leaving no spaces between edges of dish and potatoes. This makes a seal to help prevent spilling during baking.
- Bake for 25 minutes or until potatoes are golden brown in color.
- Remove from oven and let cool for 15 to 20 minutes before serving.
- Best served with my Guinness Wheat Bread
Inspired by ~ Denay at Confetti & Bliss.
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