Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Place the
Potatoes (3 lb)
in the pot and cover them with
Water (8 cups)
. Bring to a boil over high heat. Then turn to medium heat and cook until tender for about 15 minutes.
Step 3
While the potatoes are cooking, heat the
Vegetable Oil (2 Tbsp)
in the pan over medium heat. Add the
Yellow Onion (1/2)
and
Garlic (3 cloves)
. Sauté for 2 minutes.
Step 4
Add
Ground Beef (1 lb)
and use a spatula to break it down. Cook until no longer pink for about 3 minutes.
Step 5
Add
Carrot (1)
,
Tomato Paste (1 Tbsp)
,
Fresh Rosemary (1 tsp)
,
Fresh Thyme (1 tsp)
, and
All-Purpose Flour (2 Tbsp)
. Stir to combine. Cook over medium-low heat for 2-3 minutes, stirring occasionally.
Step 6
Add
Bourbon (1 Tbsp)
and
Worcestershire Sauce (1 Tbsp)
and mix well.
Step 7
Add
Stout Beer (1/2 cup)
,
Beef Stock (1 cup)
, and
Green Peas (3/4 cup)
. Reduce to low heat to simmer and cook until thickened. Stirring occasionally. Then season with
Salt (1 tsp)
and
Ground Black Pepper (1 tsp)
.
Step 8
When the potatoes are cooked, drain and return them back to the warm pot. Add
Cheddar Cheese (2/3 cup)
and
Butter (2 Tbsp)
, then use a masher to mash everything together.
Step 9
Add
Milk (1/2 cup)
and
Eggs (2)
yolk. Mix together and season with
Salt (1 tsp)
and
Ground Black Pepper (1 tsp)
.
Step 10
Transfer the stew mixture to a pie dish. Spread the mashed potatoes over the top. And use a fork to drag the tines over the top of the mash to get crispy bits.
Step 11
Bake for 20-25 minutes, or until the top is golden brown.
Step 12
Sprinkle extra thyme on top and serve hot.
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