“Gaelic Ale” Smoked Shepherd’s Pie

“Gaelic Ale” Smoked Shepherd’s Pie by

Joe Lasher Sr.

Media

Serves: 6

Shopping List

  • 3 lbs. Yukon Gold potatoes, cubed
  • 1½ yellow onions, diced
  • 6 cloves garlic, minced
  • 1 lb. ground beef (or ground venison)
  • 2¼ cups tomato sauce
  • 6 cups Laura Lynn frozen vegetable blend (32 oz. bag)
  • 1 cup Highland Gaelic Ale (or your favorite dark beer)
  • 1 tbsp. Worcestershire sauce
  • 1½ tsp. fresh thyme
  • 1 tbsp. salt
  • 1 tbsp. pepper
  • 1 stick butter
  • 1 cup milk
  • 2¼ cups cheddar cheese, shredded

Instructions

  1. Bring a large pot of water to a boil for the potatoes. Let heat while cooking the meat mixture.
  2. In a large skillet, cook the onion until translucent, then add garlic and ground meat. Cook until browned, then drain off grease.
  3. Add tomato sauce and vegetable blend and cook over medium heat 4-5 minutes, stirring often.
  4. Add Gaelic Ale, Worcestershire sauce, thyme and salt and pepper to taste. Boil until liquid has reduced by half and thickened (about 15 minutes).
  5. Add the potatoes to the boiling water and cook for 15-20 minutes until soft, but not mushy. Drain and cool. Mash potatoes with the butter and milk then salt and pepper to taste.
  6. Preheat the smoker (or oven) to 350°F.
  7. Once meat mixture is done and potatoes are mashed, divide meat between two casserole dishes then top with mashed potatoes then shredded cheese.
  8. Bake until golden brown and cheese is melted (30-45 minutes).