Dubliner's Shepherd's Pie
SERVES 4-6 FACEBOOKPINTERESTTWITTEREMAILPRINT
INGREDIENTS
1 ¼ lbs. russet potatoes, peeled and cubed
4 tbsp. Kerrygold Irish Butter, divided
⅓ cup milk
1 cup shredded Kerrygold Dubliner Cheese
½ tsp. salt
1 lb. lean ground beef
1 medium onion, chopped
4 small carrots, peeled and sliced ¼" thick
2 tbsp. flour
¾ cup Guinness Stout
¾ cup beef stock
1 tsp. dried thyme
½ tsp. salt
½ cup frozen peas, thawed
DIRECTIONS
Cook potatoes in boiling water until very tender (15 min.); drain well. Mash with 2 tbsp. butter and milk until smooth; stir in cheese and salt and set aside. In a medium skillet, crumble and cook beef until no longer pink; remove from skillet and set aside. In same skillet, melt 2 tbsp. butter. Add onion and carrots; cook over medium heat until soft (about 10 min.), stirring occasionally. Stir in flour and cook 1 min. more. Add Guinness, stock, thyme and salt; cook and stir until mixture is slightly thickened. Stir in peas and beef. Spoon into greased 11x7" baking dish; spread potato mixture over the top. Bake in a preheated 375° oven in until top is lightly browned (20-25 min.).
