-
1
In a large pot, brown the stew meat (use a little oil to prevent sticking, if necessary).
-
2
Drain the fat from the pan.
-
3
Add carrots, celery and onion to the pan (add other vegetables if you like), season with salt and pepper and cook until softened.
-
4
Add broth to the pan and scrape up any browned bits from the bottom of the pan.
-
5
Add beer to the pan (slowly, it can fizz up).
-
6
Let the mixture simmer until the meat is tender, adding water if necessary to make sure everything is covered by cooking liquid.
-
7
While the meat mixture is cooking, peel and cut the potatoes for the mashed potato topper.
-
8
Boil potatoes until fork tender.
-
9
Drain potatoes.
-
10
Add milk and two tablespoons of butter to the potatoes.
-
11
Mash until smooth.
-
12
Adjust seasoning with salt and pepper.
-
13
Heat oven to 350 degrees.
-
14
Taste the meat mixture and adjust seasoning.
-
15
Mix flour with cold water to make a slurry and add to the meat mixture, bit by bit, stirring and simmering between each addition, until the cooking liquid forms a thick gravy.
-
16
Taste for seasoning again.
-
17
Spread meat and gravy mixture into two 9 x 9 baking dishes or 8x 4 loaf pans.
-
18
Only put in enough to fill the pans about halfway.
-
19
Spread the mashed potatoes over the top of the gravy mixture.
-
20
Dont press down, just float the potatoes on top.
-
21
Put one of the pans in the freezer for later.
-
22
For the pan you are going to eat tonight, dot the top of the potatoes with the remaining butter.
-
23
Cook at 350 degrees for 15 minutes.
-
24
Then turn on the broiler and cook for 5 or so minutes until potatoes start to brown.
-
25
Turn the oven off.
-
26
Top the Shepherds Pie with cheese and leave it in the oven for about 5 minutes, until the cheese melts.
-
27
Remove from the oven and let sit for 5 minutes.
-
28
Then serve and enjoy.
