Search Recipes

Friday, February 10, 2012

Shepherds Pie with Stout and Horseradish Mashed Potatoes

Here is a perk of having a food blog: when you don't feel well, your husband can look up recipes and make you dinner! So, thank you Ray, for making this for dinner last night.

We discussed making my shepherd's pie, because we had some stout that went flat in the refrigerator, and topping it with the horseradish mashed potatoes (decadent, I know). The results were out of this world ! So, here is the new, hybrid recipe, and thanks Ray for putting it together !

Shepherds Pie with Stout and Horseradish Mashed Potatoes
For the potatoes:
4 cups Yukon Gold potatoes, peeled and diced into 1 inch chunks
2 teaspoons salt
1/2 cup whole milk
4 ounces cream cheese
2 tablespoons prepared horseradish
4 tablespoons butter
Salt and pepper to taste

Place potatoes in a large pot and cover with water. Add 2 teaspoons of salt and bring to a boil. Boil until potatoes are fork tender. Drain water from potatoes, Add milk, cream cheese, horseradish and butter and mash to desired consistency. Salt and pepper to taste.

For the filling:
Saute in a large pan:
2 tablespoons olive oil
1 medium yellow onion, diced fine

When onion becomes translucent, add:
1 pound ground beef or venison
1 cup sliced mushrooms
2 teaspoons Montreal steak seasoning

Cook until meat browns. Add 3/4 cup stout beer and 1/2 cup beef stock. Cook down until liquid is almost evaporated. Put mixture in a large, deep dish pie pan. Top with 1/2 cup of frozen peas or mixed vegetables.

Spread potatoes on top of the pie, sprinkle with paprika and bake at 350 for 30 minutes. Let cool for 5 minutes before serving.

No comments:

Post a Comment