Super Simple Shephards Pie

 

One of our all-time favorite places to eat in our area is Quigley's (aka The Q).  It was the first place we ate out in Pawleys the first time we visited back in 2010 and we have frequented ever since.  Occasionally on Sundays your father and I will split the shepherds pie and a pitcher of oatmeal stout.  Recently I had some leftover beef stew meat and decided to make a Sunday meal of it myself.  Store-bought mashed potatoes made it super simple!

Ingredients:

• 1 1/2 - 2 lbs. stew beef meat cut into small chunks
•  2 tablespoons olive oil
• 1 tablespoon butter
• 2 cloves minced garlic
• 2 tablespoons flour
• 1 small sweet onion diced
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 1 tablespoon Lea & Perrins Worcestershire
• 1/2 teaspoon paprika
• 1 14 oz can beef stock + a little more if needed
  
• 1/2 can of beer 
• 2 cups leftover or store-bought mashed potatoes, thoroughly cooled
• 12 oz bag frozen peas & carrots
  
• salt & pepper 

Instructions:

• Preheat oven to 375.
• Heat oil and butter in a skillet and brown beef, then set aside on a plate.
• Add onions and garlic to pan and cook 3-4 minutes.
• Stir in flour to coat and to soak up all liquid, cook 1 minute.
• Pour in stock, beer, sugar, Worcestershire, tomato paste, paprika and salt and pepper.
• Add the beef back in and simmer for about 1 1/2 hours stirring occasionally until liquid has thickened.
• Add in peas and carrots and simmer another 15 minutes.
• Add beef mixture to a 10' or 12' cast iron or oven-proof skillet and spread cooled mashed potatoes on top evenly. (The key to the mashed potatoes spreading easily is that they are cool or cold)
• Season with more salt and pepper and bake 30 minutes until bubbly!