Addie here!  So, you think you don’t like shepherd’s pie?

I didn’t, really.

It’s one of those recipes that can go a lot of directions.  The version in my mind was bland and basic — just another meat and potatoes kind of dinner.  Not something I would ever crave, or make for guests.
That’s a bummer, because really, it has potential to be something great.
I decided to take the base recipe of what it actually is, and build it into something that would make you think about it later.  And Drunken Shepherd’s Pie was born.
It isn’t any more complicated or time consuming, but the flavors are like “oh man!”  Seriously.  I made the bold declaration to my husband that he won’t find a better shepherd’s pie.
Decide for yourself if I’m right–I think I am.

Start with a 2-3 lb chuck roast.  Throw that guy in the crockpot, sprinkle with some salt and pepper, 3 cloves of garlic, an onion, and half a bottle of beer. I used a local Amber lager in mine.  My mom (Alison) prefers the taste of red wine to beer and it works just as nicely.

Set your crockpot on low and cook for 8-10 hours.

You can make this meal in stages, which is very helpful for this busy momma.

When you’re ready for the next step, make some mashed potatoes.  Peel and dice about 6 medium sized potatoes. Let those boil in some salted water until they’re fork tender.

While they’re boiling, preheat your oven to 400 degrees.  Take 6-8 cloves of garlic, and put them on some foil. Drizzle them with olive oil, a little bit of salt and pepper, and wrap them tightly in the foil. Set them on a cookie sheet, and roast them in the preheated oven for 30 minutes or so, turning them half way through the time.

Chop up one medium onion, 8 oz of mushrooms, and about 1 1/2 c. of carrots — diced small.  In a medium sized frying pan (I use my cast iron) add a couple Tablespoons of olive or coconut oil and turn the heat to medium. Sauté the vegetables in your pan until the onions are translucent, and the carrots are getting soft.

Add 1 clove of finely minced garlic, be careful to not let it burn.

Remove the meat from the crockpot, and loosely shred it up. You don’t want it to be too shredded, but you’re looking for bite-sized pieces.  Add that to the vegetable mixture.

Add 1 1/2 tsp of Herbes de Provence (or herb blend of your choice)

and 1/3 cup of ketchup.

Sprinkle the top of the mixture with 1/4 cup of flour.

Put the rest of the beer in there, and mix that in. It should start to thicken.  Turn the heat to low, and let it simmer.

While that simmers, add the roasted garlic cloves into the potatoes,

along with 1/4 c. butter,

1 tsp. salt,

and 1/2 tsp. of pepper.

Add in 1/2 c. sour cream and mash and stir that all together — I use my kitchen aid mixer on low.  Once the chunks are gone, you’re good to go!

I use my cast iron as my baking dish, but if you’d prefer, you can transfer it to a round or oval 2 qt. baking dish.

Top with the potato mixture,

and 1 cups of freshly shredded, Cheddar cheese.

Set your oven to broil and let it preheat a few minutes, and stick that amazingness under there for about 5 minutes, give or take, until the cheese has started to bubble. Don’t walk away at this point! Watch it closely, the broiler will burn it quickly if you aren’t on top of it.

And there it is, simple and homey and full of so much flavor! Serve with Soft Homemade White Bread or THE Cheese Bread for all the ideal homemade flavors.

Drunken Shepherd's Pie

 

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Prep time

55 mins

Cook time

8 hours

Total time

8 hours 55 mins

 

Classic shepherd's pie ramped up several notches with added layers of flavors and spices. Comfort food at its finest with layers of roast beef braised in beer, tender vegetables, and cheesy mashed potatoes.

Alison: That Which Nourishes

Serves: 4-6 servings

Grocery List

• 1 -- 2-3 lb. chuck roast
• salt and pepper
• 10 - 12 garlic cloves
• 2 medium onions
• 1 bottle of beer (divided)
• 6 medium sized russet potatoes
• Olive oil or coconut oil
• 8 oz. mushrooms,
• 1½ c. chopped carrots
• 1½ tsp. Herbes de Provence
• ⅓ c. ketchup
• ¼ c. flour
• ¼ c. butter
• ½ c. sour cream
• 1 c. freshly grated Cheddar cheese

Here's how...

1. Place the beef in the crockpot, sprinkle with some salt and pepper, 3 cloves of garlic, an onion, and half a bottle of beer.
2. Set your crockpot on low and cook for 8-10 hours.
3. Peel and dice about 6 medium sized potatoes. Boil in salted water until fork tender.
4. Preheat oven to 400 degrees.
5. Put 6-8 cloves of garlic on some foil. Drizzle with olive oil, a little bit of salt and pepper, and wrap them tightly in the foil. Set them on a cookie sheet, and roast them in the preheated oven for 30 minutes or so, turning them half way through.
6. Chop up one medium onion, 8 oz of mushrooms, and about 1½ c. of carrots -- diced small. In a medium sized frying pan (I use my cast iron) add a couple Tablespoons of olive or coconut oil and turn the heat to medium. Sauté the vegetables in your pan until the onions are translucent, and the carrots are getting soft.
7. Add 1 clove of finely minced garlic -- be careful to not let it burn.
8. Remove the meat from the crockpot, and loosely shred it. Add that to the vegetable mixture.
9. Add 1½ tsp. of Herbes de Provence (or herb blend of your choice), and ⅓ cup of ketchup.
10. Sprinkle the top of the mixture with ¼ cup of flour.
11. Put the rest of the beer in there, and mix that in. It should start to thicken. Turn the heat to low, and let it simmer.
12. While that simmers, add the roasted garlic cloves into the potatoes, along with 1 tsp. salt, and ½ tsp. of pepper.
13. Add in ½ c. sour cream and mash and stir that all together -- I use my kitchen aid mixer on low until no chunks remain.
14. In a large cast iron skillet or 2 qt round baking dish, layer the meat and vegetable mixture, and the mashed potatoes.
15. Sprinkle the freshly grated cheddar over the top.
16. Set your oven to broil and let it preheat a few minutes, and stick that amazingness under there for about 5 minutes, give or take, just until the cheese has started to bubble (watch it carefully!).

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