IT’S NOT every day that you come across a recipe that combines the best of England and Ireland.
However, this Guinness shepherd’s pie-stuffed Yorkshire pudding resoundingly ticks both boxes.
It’s the perfect blend of meat, vegetables and Irish stout topped off with mashed potato and a little cheese for that extra layer of comfort.
The inspired work of the great minds over at Cooks with Cocktails, this is the ultimate comfort food, perfect for cosy weekends indoors with family and friends.
Here’s everything you need to know.
What you will need:
For the Mashed potato:
- 3 large potatoes
- 1 tsp salt
- 4 tbsp butter
- 2 - 4 tbsp milk or cream
For the Yorkshire puddings:
- 2 cups flour
- 2 cups milk
- 4 large eggs
- 1 tsp salt
- 1/4 cup oil
For the Guinness shepherd's pie filling:
- 650 g lean beef mince
- 1 tsp salt
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 stalks celery, diced
- 2 large carrots, diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 cup peas
- 1 bottle Guinness beer
- 2 tbsp beef bullion
- 1 cup water
- 1 tbsp corn starch
How to make it:
For the mashed potato:
- Peel the potatoes and place them in a pot with 1 tsp salt.
- Cover with water and bring to a boil.
- Cook until the potatoes are fork tender for about 10 mins.
- Drain them and put them back into the pot. Mash them well and mix in the butter, milk and salt. Set aside.
For the Yorkshire pudding:
- Heat your oven to 200c. Get out a muffin tin and divide the oil between the 12 holes (a teaspoon in each one).
- When the oven reaches 200C, throw the muffin tin inside the oven.
- For the batter, blend or whisk the flour, milk, eggs, and salt.
- Let the batter sit for at least 20 mins if you can.
- Once the oil in the muffin tin is really hot, pull it out and divide the batter between the 12 holes and place back in the oven. Cook for 20 mins or until puffed up and browned.
Image: Cooks With Cocktails.For the Guinness shepherd's pie filling:
- Heat a large skillet on medium heat. Add the ground beef and break it up with a wooden spoon.
- Add the salt, onion and garlic powder and cook till the meat browns.
- Add the celery, carrots, onion, and garlic.
- Cook for another couple mins and add the peas, Guinness, and beef bullion.
- Cook till the liquid reduces in half. Make a slurry with the cornstarch and a little of the filling liquid in a small bowl till it fully combines with no lumps. Add it to the filling and stir well.
- Cook until the mixture starts to thicken and then turn off the heat and set aside.
For the Yorkshire Pudding with the Shepherd's Pie
- Turn your oven back on to 200c,
- Cut an X in the top of each Yorkshire pudding and place them in small oven-proof dishes or on a tray.
- Spoon some of the filling into each Yorkshire pudding.
- Top with a dollop of mashed potatoes and a handful of shredded cheese.
- Place back in the oven till the cheese is melted and the filling is bubbling.
- Add a little slab of butter to the top of each one as they come out of the oven.
Enjoy!
