Sunday, December 16, 2012
Guinness Stout Cottage Pie
1.25 - 1.5 good sirloin, cut into 1/4 inch pieces, all fat removed
2 TBS olive oil
1/3 c. flour
1 - 8oz can tomato sauce
1 c. Guinness (or other stout)
2 c. warm beef broth (or 2 c. water & good quality soup base)
1 tsp dried thyme
fresh ground pepper
1 c. baby carrots cut into 1/4 inch pieces
1 c. frozen petite peas
1 large onion, cut into 1/4 inch dice
3 cloves garlic, minced
7 good size Idaho russet baking potatoes, peeled & cut into 1/2 inch cubes
1 clove garlic, minced
1 & 1/2 c. shredded sharp cheddar
1/2 c. milk
Warm beef broth in microwave. Set aside.
Heat 2 TBS oil in Dutch Oven (or 4 qt skillet). Add beef & brown thoroughly. Sprinkle with flour & stir to coat evenly. Stir in tomato sauce, Guinness & broth with thyme & fresh ground pepper to taste. Stir gently & allow to come to slight simmer. Add all carrots, peas, onions & 3 cloves garlic; stir well. Bring to simmer & cover. Simmer over medium heat for 1.5 hours, stirring often, until liquid reduces & becomes thick.
Preheat oven to 350.
While stew is cooking, prepare mashed potatoes for the crust.
Heat 1 inch water in 3 qt saucepan. When water reaches simmer, add potatoes & garlic. Cover & cook for 20 minutes, until tender. (Watch closely so it doesn't boil over.) Pour off liquid. Add cheese & milk and mash until smooth.
Spoon stew mixture into 3 qt Corning or other ceramic baking dish. Gently spoon mashed potatoes on top, smoothing to edges to seal. Place in preheated oven; bake for 20 minutes. Remove from oven & let stand for 5 minutes before serving.