Nothing is better on a cold winters day than some Shepherd’s pie. With the help of this Big Rock Porter, it has a delicious creaminess to it that will fill you up, warm you up and still leave you wanting more. If you find this recipe to serve too large of a crowd, try freezing it in portions for later.
500g ground lamb
1 large onion, diced (or 2 small)
2 carrots, sliced (or 1 large)
2 celery stalks, sliced
1 tbs thyme
1 tbs rosemary
2 tbs Worcestershire
2 tbs tomato paste
1 bottle Big Rock Porter (find it here)
Salt and pepper to taste
For the mashed potatoes:
4 large potatoes, peeled and diced (we recommend Yukon Gold)
½ cup butter
½ cup milk
Salt and pepper
For final assembly:
1 tbs melted butter
Heat oven to 400F. Place potatoes in a large saucepan over medium-high heat and cover in water. Simmer until soft and easily pierced with a fork.
Meanwhile, cook the lamb in a large oven-proof pot or Dutch oven over medium heat. Break-up with a wooden spoon and sauté until fully cooked (you should be able to see no pink meat left). Drain the excess fat.
Add the onions, carrots and celery to the cooked meat. Cook until the onions are translucent and the carrots and celery have softened. Add the Worcestershire, thyme, rosemary, beer and tomato paste. Let simmer until the liquid has reduced and thickened. About 20 mins. Remove from heat.
Once the potatoes are fully cooked, drain. Add butter to the saucepan and mash until smooth. Add the milk and mash again to incorporate. For fluffy mashed potatoes, beat with egg beaters for about 5 mins.
Layer the mashed potatoes across the meat mixture. Using a pastry brush, brush the top of the mashed potatoes with the melted butter.
Bake for about 25 mins or until the top of the potatoes are browned. Remove from the oven and let cool for about 10 mins before serving.