Shepherd’s Pie Stew

Description

Shepherd’s Pie Stew embodies the rich, comforting essence of the traditional Shepherd’s Pie in a delectable soup form. Ideal for cold weather, this stew is a complete meal packed with flavorful vegetables and seasoned ground meat. It’s an innovative twist on a classic, offering all the familiar tastes in a heartwarming soup that’s sure to satisfy any appetite.

Ingredients

• 1 Tbsp. olive oil
• 1 onion, diced
• 1 cup diced celery
• About 4 cups (or 3 medium) diced potatoes
• 1 lb. ground beef or venison
• 3 garlic cloves, minced
• 2 Tbsp. tomato paste
• 1/2 cup dark beer (like a porter or stout, preferably Guinness)
• 1 Tbsp. apple cider vinegar (only use if using venison)
• 4 cups unsalted beef stock (or broth)
• About 10 dashes Worcestershire sauce
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. ground, dried sage
• 1 (10 oz.) package Classic Mixed Vegetables (frozen peas, carrots & corn)

Step-by-step Directions

Step 1: Prepare the Vegetables and Meat

Heat the olive oil in a large stock pot over medium heat. Once hot, add the onion, celery, and potatoes. Sauté for about 5-7 minutes until they start to soften.

Step 2: Brown the Meat

Add the ground meat to the pot and let it brown for about 8 minutes, ensuring to crumble it as it cooks.

Step 3: Incorporate Flavor Enhancers

Stir in the minced garlic and tomato paste, and sauté for an additional 2 minutes.

Step 4: Deglaze with Beer

Pour in the beer and apple cider vinegar (if using venison), allowing the mixture to simmer and reduce for about 3 minutes.

Step 5: Simmer the Stew

Add the beef stock, Worcestershire sauce, salt, pepper, and dried sage. Bring the mixture to a boil and then reduce to a low simmer. Cover partially and allow the stew to simmer for approximately 30 minutes, or even a few hours if times allows, until potatoes are soft.

Step 6: Add the Final Touches

Just before serving, stir in the frozen mixed vegetables. Remove the pot from heat after the vegetables warm through.

Servings & Preparation Time

• Servings: 4-6
• Preparation Time: Approx. 15 minutes
• Cooking Time: 45 minutes to 1 hour

Tips for Storage & Reheating

• Store the stew in an airtight container in the refrigerator for up to 3-4 days.
• For longer storage, freeze the stew in freezer-safe containers for up to 2 months.
• Reheat on the stovetop over medium heat until thoroughly warmed. If the stew thickens too much upon cooling, add a little water or additional broth to thin it out during reheating.

Conclusion

The Shepherd’s Pie Stew is a versatile, nourishing meal that artfully combines the comforting elements of a traditional Shepherd’s Pie with the ease of a stew. Perfect for meal-prepping or enjoying a cozy dinner with family, this stew transcends the boundaries of typical soups with its rich depth of flavor and hearty, satisfying ingredients. Whether for a weeknight dinner or a casual gathering, this stew promises warmth and enjoyment in every spoonful.

Shepherd’s Pie Stew

---

• Author: Dulcia
• Total Time: 21 minute
• Yield: 4-6 servings 1x

Print Recipe

Pin Recipe

Description

Shepherd’s Pie Stew embodies the rich, comforting essence of the traditional Shepherd’s Pie in a delectable soup form. Ideal for cold weather, this stew is a complete meal packed with flavorful vegetables and seasoned ground meat. It’s an innovative twist on a classic, offering all the familiar tastes in a heartwarming soup that’s sure to satisfy any appetite.

---

Ingredients

Scale 1x2x3x

• 1 Tbsp. olive oil
• 1 onion, diced
• 1 cup diced celery
• About 4 cups (or 3 medium) diced potatoes
• 1 lb. ground beef or venison
• 3 garlic cloves, minced
• 2 Tbsp. tomato paste
• 1/2 cup dark beer (like a porter or stout, preferably Guinness)
• 1 Tbsp. apple cider vinegar (only use if using venison)
• 4 cups unsalted beef stock (or broth)
• About 10 dashes Worcestershire sauce
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. ground, dried sage
• 1 (10 oz.) package Classic Mixed Vegetables (frozen peas, carrots & corn)

---

Instructions

1. Step 1: Prepare the Vegetables and Meat Heat the olive oil in a large stock pot over medium heat. Once hot, add the onion, celery, and potatoes. Sauté for about 5-7 minutes until they start to soften.
2. Step 2: Brown the Meat Add the ground meat to the pot and let it brown for about 8 minutes, ensuring to crumble it as it cooks.
3. Step 3: Incorporate Flavor Enhancers Stir in the minced garlic and tomato paste, and sauté for an additional 2 minutes.
4. Step 4: Deglaze with Beer Pour in the beer and apple cider vinegar (if using venison), allowing the mixture to simmer and reduce for about 3 minutes.
5. Step 5: Simmer the Stew Add the beef stock, Worcestershire sauce, salt, pepper, and dried sage. Bring the mixture to a boil and then reduce to a low simmer. Cover partially and allow the stew to simmer for approximately 30 minutes, or even a few hours if times allows, until potatoes are soft.
6. Step 6: Add the Final Touches Just before serving, stir in the frozen mixed vegetables. Remove the pot from heat after the vegetables warm through.

• Prep Time: Approx. 15 minutes
• Cook Time: 45 minutes to 1 hour