Dubliner Shepherd's Pie

Dubliner Shepherd's Pie

Serves 4-6

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
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Directions
  1. Cook potatoes in boiling water until very tender (15 min.); drain well.
  2. Drain potatoes well; mash with 2 tbsp. butter and milk until smooth. Stir in cheese and salt; set aside.
  3. Preheat oven to 375°.
  4. While oven preheats, crumble and cook beef in a medium skillet until no longer pink. Remove from skillet; set aside.
  5. In the skillet used to cook the beef, melt 2 tbsp. butter. Add onion and carrots; cook over medium heat until soft (about 10 min.), stirring occasionally.
  6. Stir in flour; cook for 1 min. more.
  7. Add Guinness, stock, thyme and salt; cook and stir until mixture is slightly thickened.
  8. Stir in peas and beef.
  9. Spoon beef mixture into a greased 11x7" baking dish; spread potato mixture over top.
  10. Bake in preheated oven until top is lightly browned (20-25 min.).

 

Recipe courtesy of Kerrygold/The Irish Dairy Board USA.