Guinness & Cheddar Shepherd’s Pie
Add a little twist to the classic Shepherd’s pie with the addition of Guinness and cheddar cheese.
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Servings: 4
Ingredients
For the mash:
- 1 kg Floury potatoes
- 100 g Butter
- 150 g Grated cheddar
- 50 ml Milk
For the filling:
- 1 Onion diced
- 1 Carrot diced
- 1 Stick of celery diced
- 500 g Minced lamb
- 1 tbsp Plain flour
- 300 ml Guinness
- 1 tbsp Worcestershire sauce
- 150 g Frozen peas
- 50 g Grated cheddar
Instructions
- Preheat the oven to 200C Fan.
- Peel and chop the potatoes. Place them into a pan of cold water, season with salt then bring to the boil. Simmer until they are tender.
- Meanwhile, in a large pan, heat some cooking oil over a medium to high heat. Cook the onion, carrot, and celery for about 5 minutes, or until it softens.
- Add in the minced lamb and cook until it’s browned all over.
- Sprinkle in the flour, stir well and cook for a further minute.
- Pour in the Guinness, and Worcestershire sauce. Stir well and simmer for about 5 minutes. Taste for seasoning.
- Chuck in the frozen peas, give it a stir, then tip the mince into an oven proof baking dish.
- Once the potatoes are tender, drain them and leave them to steam dry.
- Mash them, then add in the butter and cheese, and mix until you have a smooth mash. Pour in the milk and stir well. Taste for seasoning.
- Spoon the mash over the mince, smooth it over, then use a fork to rough it up a bit. Sprinkle over the cheese, then bake for 20 minutes.
- Take it out from the oven and leave to stand for a few minutes before serving.
- Enjoy!!