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Shepherd's Pie Made with Beer

  • 4 large potatoes
  • 1/4 cup milk
  • 2 tbsp butter
  • olive oil
  • 2 onions
  • 1 carrot
  • 500g beef
  • 1 cup beer
  • 1 cup beef stock
  • 2 tbsp oyster sauce
  • 2 tbsp cornflour
  • 1 cup frozen peas

Boil 4 large potatoes (chopped) for 20 minutes. Drain and mash in pan with 2 tbsp butter and ΒΌ cup milk. Set aside. Preheat oven to 220C. Place a splash of olive oil in an flameproof, ovenproof casserole dish over medium heat.

Cook 2 onions (sliced) and 1 carrot (diced) for 2-3 minutes. Add 500g beef mince and stir-fry for 5 minutes or until beef is browned.

In a bowl, combine 1 cup beer (such as James Squire pilsener), 1 cup beef stock, 2 tbsp oyster sauce and 2 tbsp cornflour. Stir until smooth and add to beef. Increase heat to high and cook for 2-3 minutes or until thickened. Stir in 1 cup frozen peas.

Top beef with mash, smooth top and bake for 20 minutes.

Thanks to TheAge

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