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Guinness Bacon Shepherds Pie

This past week there was a great deal at the grocery store and we got 1lb of ground beef for free.  I’ve been leaning towards making a shepherds pie out of it and today was perfect since it was so cold and rainy.  Below is my interpretation of a recipe that inspired me.  Hope you like it!

{Guinness Bacon Shepherds Pie}
Adapted from Rachel Ray

  • 1 c. Guinness
  • Fresh thyme sprigs
  • 4 slices bacon, chopped
  • 1 lb ground beef
  • 1/2 c. each: diced carrots, peas, and diced onions
  • 1/2 tsp. fresh thyme
  • 2 tsp. dijon mustard
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 1 c. beef stock
  • 1 tbsp. Worcestershire sauce
  • 2 c. mashed potatoes (I had frozen sliced potatoes that I heated and mashed with warm milk and butter.  You can use instant or make them homemade.  I just did what was easiest.)
  • 1/4 c. crumbled gorgonzola cheese
  • Salt & Pepper
  • Smoked Paprika

Heat oven to 375°.

Start with the Guinness and a few sprigs of thyme in a small saucepan.  Heat to low boil and reduce by half.  The goal here is to concentrate the beer flavor.  While the Guinness is boiling chop the bacon and brown in a large skillet.  Once browned, move to a plate lined with paper towels and set aside.  Once the Guinness has reduced down remove the thyme sprigs and place in a large measuring cup or bowl with the beef stock.

In the large skillet you sauteed the bacon in, brown the ground beef.  Half way through cooking the beef (while there is still some pink) add the carrots, peas, onions, and thyme.  Add the mustard and stir. Saute on medium while you make the gravy.

In the dry saucepan where you reduced the Guinness, melt the butter.  Once the butter has melted whisk in the flour.  Cook over medium for 2-3 minutes.  You will use this to thicken the gravy but want to cook the raw flour flavor out.  After 2-3 minutes slowly whisk in the Guinness and stock.  Add the Worcestershire sauce. Simmer on low until its thickened.  Taste and season with salt and pepper if necessary.

Transfer the gravy to the meat and vegetable mixture and add half the bacon.  Turn skillet down to low while you make the potatoes.

To the mashed potatoes add the crumbled gorgonzola and salt and pepper to taste.

Scoop the meat mixture into an oven proof casserole dish coated with cooking spray.  I used a small oval baker.  You could also use an 8×8 or 9×9.  Don’t go too large or you will have too much surface area and not enough potatoes to cover it. Top with the mashed potatoes and spread them to cover the beef mixture.  Place in the oven for 15-20 minutes or until warmed through.

Before serving top with the rest of the bacon pieces and a few sprinkles of smoked paprika.



Guinness reducing with thyme

Ground beef and veggies


    Filed under: Beef


    Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.

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