St. Paddy’s Day may be a few days behind us, but there’s still a windy chill in the air. While today is the first day of spring, you can still say an official farewell to winter with some hearty beef stew and/or shepherd’s pie. If you know any men wearing flannel shirts and sporting thick beards, I advise you to invite them over. They will love you and eat up all the hearty food on your table.
Adapted from The Pioneer Woman
- Heat the olive oil and butter in Dutch oven over meduim-high heat. Brown the beef on all sides, about 5 minutes. Remove meat from the pot and set aside.
- Place chopped onion in pot and stir until soft, about 5 minutes. Add the garlic and cook for another minute.
- Stir in beer, beef broth, Worcestershire sauce, tomato paste, paprika, sugar, salt, and pepper. Return beef to pot, cover and simmer for 1½ to 2 hours.
- Add potatoes and carrots. Cover and cook another 30 minutes. Taste and adjust seasonings as needed.
- Serve in deep bowls. Sprinkle with minced parsley.
2 pounds baking potatoes, peeled and quartered
4 tablespoons butter (or more or less to taste)
½ cup milk or half-and-half (to taste and consistency preference)
Salt & pepper to taste
Sharp cheddar cheese, grated
- Preheat oven to 350.
- Bring a large pot of water to a simmer. Peel and cut the potatoes into same-sized pieces, and add them to the water. Bring to a boil and cook until fork tender, about 20 to 30 minutes.
- Drain the potatoes in a large colander; return them to the pot they cooked in, and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape.
- Turn off the stove and add butter, milk, salt, and pepper. Mash to desired consistency and taste for seasoning.
- Place leftover stew in a pan.
- Lather a thick layer of mashed potatoes on top. Smooth with a spatula. Like so:
- Cover potatoes with grated cheese.