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Irish Shepherd's Pie

<p>Herbaceous mashed potatoes top tender vegetables and stout braised beef in this robust Irish dish.</p>
8 Servings Recipe By

Ingredients

  • 2 tablespoons Olive Oil
  • 3 pounds Stew Beef
  • 1 1/4 cups dice Onion
  • 12 fluid ounces Beer, Stout
  • 1 1/2 cups Beef Bone Broth/Stock
  • 1/2 tablespoons Thyme, Dried
  • 1 teaspoon Sage, Dried
  • 10 cups peel, dice, and cook Red Potato
  • 1/2 cups Heavy Whipping Cream
  • 1/2 cups chop Parsley, Fresh
  • 2 teaspoons mince Garlic, Cloves
  • 2 tablespoons Butter
  • 1 teaspoon Sea Salt #1
  • 1 cup Peas, Frozen
  • 1 1/3 cups slice Carrot
  • 1 teaspoon Sea Salt #2
  • 1/2 teaspoons Black Pepper

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4"x4" piece
  • 750 Calories
  • 20g Total Fat
  • 9g Sat Fat
  • 1g Trans Fat
  • 132mg Cholesterol
  • 874mg Sodium
  • 94g Total Carb
  • 11g Fiber
  • 10g Total Sugars (Includes 0g Added Sugars)
  • 49g Protein
  • 21 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large pan, brown meat in olive oil over medium high heat. Working in batches if necessary to avoid overcrowding.
  2. When meat is browned, transfer to a bowl. Saute onions in the same pot, adding stout beer after 2 minutes, and scraping the bits of browned meat off the bottom of the pan.
  3. Return the meat to the pan then add beef stock, thyme and sage. Allow to simmer on low for 30-40 minutes.
  4. Mash cooked red potatoes.
  5. Add heavy whipping cream, parsley, garlic, butter and sea salt #1, and stir until combined. Set aside.
  6. Into the meat, add peas, carrots, sea salt #2 and pepper.
  7. Continue to cook for another 10 minutes.
  8. Divide beef mixture between indicated number of 8x8 foil baking pans.
  9. Divide mashed potatoes evenly over beef mixture.
  10. Bake 350 for 15 minutes or until heated through.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large pan, brown meat in olive oil over medium high heat. Working in batches if necessary to avoid overcrowding.
  2. When meat is browned, transfer to a bowl. Saute onions in the same pot, adding stout beer after 2 minutes, and scraping the bits of browned meat off the bottom of the pan.
  3. Return the meat to the pan then add beef stock, thyme and sage. Allow to simmer on low for 30-40 minutes.
  4. Mash cooked red potatoes.
  5. Add heavy whipping cream, parsley, garlic, butter and sea salt #1, and stir until combined. Set aside.
  6. Into the meat, add peas, carrots, sea salt #2 and pepper.
  7. Continue to cook for another 10 minutes.
  8. Divide beef mixture between indicated number of 8x8 foil baking pans.
  9. Divide mashed potatoes evenly over beef mixture.
  10. Cover tightly with foil, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 350 degrees for 45 minutes until heated through.

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