Shepard’s Pie

Shepard’s Pie

“Best when served alongside a pint of cold Guiness.” English Chef


  • 1 pound ground beef
  • 1 1/2 cup chopped onion
  • 3 diced garlic cloves
  • 2 cups raw fresh yellow corn
  • 2 cups fresh peas
  • 3 tablespoons ketchup
  • 3 tablespoons Worcestershire sauce
  • 1/2 cup dark ale beer
  • 2 tablespoons cornstarch
  • 1 tablespoon beef bouillon granules
  • 1/2 cup cold water
  • 4 cups mashed potatoes
  • 1/2 cup shredded cheddar cheese


  • In a large oven skillet on high heat, cook beef and onion until meat is no longer pink, about 10 minutes.
  • Gently add the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium, cover and cook for 7 minutes.
  • In a medium size mixing bowl combine the cornstarch, bouillon and water until well blended then stir into beef mixture.
  • Pre-heat oven to 350F for 15 minutes.
  • Bring to a boil over medium heat or until sauce is thickened. Stir in Dark Ale beer and cook on medium high for 10 minutes.
  • Spread mashed potatoes over the top then sprinkle with the yellow American shredded cheese.
  • Bake in preheated oven until the cheese is melted.

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