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