Mmm! Even if you're not a beer drinker, you can appreciate the hearty, wheaty flavor the beer gives this dish. This dish makes a great freezer meal, and an even better leftover for lunch the next day!
Beer Beef Shepard's Pie - Freezer Meal Recipe
Uses 2 tin loaf pans (or one larger casserole dish) and two freezer zip-lock bags (or saran wrap)
Ingredients:
1 1/2 lbs. ground beef
1 small amount diced onion (I am not an onion fan, so I usually add maybe 1 or two tablespoons)
1 tablespoon minced garlic (save yourself some time and buy it jarred!)
1/2 or more bag frozen mixed veggies, thawed (you want peas, carrots, corn, green beans mix)
1 tsp each thyme and marjoram
6 oz. beer (I used
Bell's Best Brown Ale - if you can't get Bell's, a good brown ale will work... you can also use beef broth instead.)
1 packet brown gravy mix
1/2 to 1 cup shredded cheese
4-5 russet potatoes
2 tbsp butter
2 tbsp milk
Olive oil, salt and pepper
Peel potatoes and chop. Boil a pot of salted water and add potatoes, let cook 20-25 minutes.
Dice the onion. Pour a little olive oil and salt and pepper in a saucepan, cook until the onion begins to turn translucent. Add the beef, and cook until it is mostly brown. Add the thyme and marjoram.
Turn the burner to low, and add the gravy packet and 3/4 cup of beer. I also add just a hint of water here too. Add the veggie mix after a few minutes. Let the mixture simmer to evaporate most of the liquid, but don't boil all of it off... when you recook this dish, the extra liquid keeps it moist and tasty. Turn off the burner.
Meanwhile, drain the potatoes and mash. Add butter and milk. Once most of the liquid has evaporated and the mixture has cooled for a little bit, pour the mixture into 2 small loaf pans or one large casserole pan. On top of the mixture, add a little cheese. Then, add the potatoes on top and a little more cheese on top of the potatoes. Seal or cover in tinfoil if your tins didn't include covers and place into a freezer safe zip-lock bag. Serve within 2-3 weeks.
When it's time to serve...
Remove the shepard's pie tin from the zip-lock bag and let thaw, either on the counter or in the fridge. I usually take mine out in the morning and let it thaw on the counter, it's still usually almost frozen solid even many hours later.
In the tin with tinfoil or cover removed, bake at 400 for 25-30 minutes. If you didn't have time to take this out, cook at 250 for 30 minutes, then 375 for 20 minutes. Serve! It's great with a little sour cream too.
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