Shepherd’s Pie

Ingredients:

1 lb. ground beef with 15% fat
4 Tablespoons of Spicy Spuds Tangy Garlic Onion
6 large russet potatoes
½ teaspoon black pepper
1 Guinness Stout beer
3 Tablespoons of unsalted butter
3 Tablespoons of milk
1 15 oz. can of unsalted tomato sauce
1 teaspoon of salt
1 lb. of frozen peas and carrots
1 teaspoon brown sugar
2 teaspoons of Worcestershire sauce

Wash the potatoes and place in large pot. Cover with water and cook until tender. Drain. Peel potatoes. Add butter, ½ teaspoon of salt, milk and 2 tablespoons of Spicy Spuds. While the potatoes are cooking start frying the beef in a frying pan. Add the tomato sauce, Worcestershire sauce, ½ teaspoon of salt, black pepper, brown sugar, 2 tablespoons of Spicy Spuds and the Guinness beer. Mixture will be thin to start. Cook until the mixture is reduced by ¾. Cook the frozen peas and carrots in a covered pan with a half cup of water for 3 minutes until tender. Drain the vegetables. Pour the beef mixture into a 9X11 casserole dish. Spread drained vegetables on top of meat. Lastly, add the mashed potatoes. Spread evenly over the meat and vegetables. Place in 375F oven for 25 minutes or until the potatoes become golden brown on top. Let sit for 10-15 minutes. Enjoy! Serves 6.