Ingredients (serving 4/5 people)
- 500 gr minced meat
- 330 ml of stout Beer
- 500 ml of stock (or actually a 1:1 ratio to your beer, but most cubes are meant for 500ml)
- 1 onion
- 4 cloves of garlic
- 1 small can of tomato puree
- 4-5 medium carrots
- 2-3 TS (dried) Rosemary
- 2-3 TS (dried) Thyme (you can always add more or less but make sure the ratio of Rosemary to Thyme is about 1:1)
- 2 bayleaves
- Salt and pepper
- Oil
- 3-4 TBS Flour
- Worcestershire sauce (few drops)
- A bag of frozen peas (500 grams)
- 1,5-2 kg potatoes (for mashing – so Kruimig)
- 50-75 gr of butter
- 2-3 TS (dried) chives
Instructions
- Preheat your oven to 200-220 degrees
- Cut the onion and garlic, grate the carrots (makes for a finer stew)
- Wash the potatoes and cut them in slightly smaller pieces – no need to peel them if they are washed thoroughly
- Put the potatoes in a pan with cold water
- Fry the meat (and season with salt and pepper) in a pre-heated pan on medium high heat until it has browned
- Start boiling the potatoes - as soon as it reaches boiling point they take about 15 minutes, but check with a fork
- Add the onion and garlic and fry until the onion is translucent
- Add the carrot and fry for a few minutes
- Add the flour and fry for a minute, until no (white specs of) flour is visible anymore
- Add the beer, stock, bayleaf, thyme and rosemary and let it stew for 10-15 minutes
- In the meanwhile, cook the peas
- Mash the potatoes with the butter and chives, season with salt and pepper
- Remove the bayleaf from the stew
- Assemble the Shepherds pie: first add the stew, then the peas and top with the mash
- Bake your pie for 15-10 minutes, until the mash is golden on the top
- Serve with some additional stout beers
- Bon appétit!
