Skillet Stout & Beef Shepherd's Pie

Before you start

• Preheat the oven.

  Set your oven to 400 degrees Fahrenheit before you start browning the meat.

• Do not thaw the peas.

  Keep the petite peas in the freezer until the very moment you stir them into the hot gravy so they maintain their bright color and snap.

Ingredients

• olive oil1 tablespoon
• ground beef 80 20 blend1 lb
• Trader Joes Mirepoix14.5 oz container
• Trader Joes Sliced Shiitake Mushrooms roughly chopped1 cup
• garlic minced3 cloves
• tomato paste2 tablespoons
• all purpose flour2 tablespoons
• Trader Joes Multipurpose Umami Seasoning Blend1 tablespoon
• fresh rosemary finely chopped1 teaspoon
• fresh thyme finely chopped1 teaspoon
• Irish Stout such as Guinness1 cup
• beef broth1 cup
• Worcestershire sauce1 tablespoon
• frozen petite peas1 cup
• kosher salt and freshly cracked black pepperto taste
• Trader Joes Frozen Mashed Potatoes28 oz package
• unsalted butter2 tablespoons
• heavy cream1/4 cup
• large egg yolk1
• sharp Irish Cheddar cheese grated1 cup
• fresh chives choppedfor garnish

Method

1. 01

   Rehabilitate the frozen potatoes.

   Microwave the frozen medallions according to the package until steaming, then vigorously stir in the butter, heavy cream, half the cheddar, salt, and pepper. Once slightly cooled, beat in the egg yolk to guarantee a structurally sound, golden crust when baked.

2. 02

   Brown the beef.

   Heat the olive oil in a large oven-safe cast-iron skillet over medium-high heat. Add the beef, let it sit undisturbed for a minute or two to develop a hard, dark crust, then break it apart and cook through. Spoon out and discard all but about two tablespoons of the rendered fat.

3. 03

   Build the aromatic base.

   Lower the heat to medium, then stir in the mirepoix and mushrooms. Cook until softened, about 5 to 7 minutes, before adding the garlic, rosemary, thyme, and umami seasoning. Let that go until highly fragrant.

4. 04

   Cook the tomato paste and flour.

   Clear a spot in the center of the skillet for the tomato paste, letting it hit the hot iron until it darkens to a rust color, then stir it into the meat. Dust the pan evenly with flour and cook for another minute or two to kill the raw starch.

5. 05

   Deglaze with the stout.

   Pour in the beer, using a wooden spoon to aggressively scrape up every browned bit of fond from the bottom of the skillet. Let the harsh alcohol boil off for a couple of minutes, then stir in the beef broth and Worcestershire sauce, dropping the heat to a simmer until you have a thick, glossy gravy.

6. 06

   Assemble the pie.

   Pull the skillet off the heat, stir in the still-frozen peas, and carefully spread your doctored potatoes over the top, pushing them all the way to the edges to seal the meat in. Rake a fork across the surface to create jagged peaks that will catch the heat, and top with the remaining cheddar.

7. 07

   Bake and rest the skillet.

   Slide the pan into the oven for 20 to 25 minutes until the gravy bubbles violently around the edges. For a scorched, golden crust, hit it with the broiler for the last few minutes. Let it rest for at least ten minutes before serving so the gravy can find its footing.

Notes

• The Purist Variation.

  For a true Shepherd's Pie, swap the beef for ground lamb, taking care to drain the excess rendered fat before adding your vegetables.

• The Vegetarian Hack.

  Trade the beef for pre-cooked lentils and swap the beef stock for a high-quality vegetable alternative, ensuring your Worcestershire sauce is anchovy-free.

• The Cauliflower Swap.

  If you want to bypass the heavy carbohydrates, substitute the potatoes with an aggressively seasoned, cheddar-laced steamed cauliflower mash.

• The Leftover Strategy.

  This dish is the ultimate vehicle for yesterday's feast; shredded pot roast or leftover holiday meats can easily be substituted for the ground beef.