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Hungry Toad's Shepherd's Pie




Source of Recipe


Boulder News


Recipe Introduction


Terry Morgan, owner of the Hungry Toad


List of Ingredients




5 pounds stew beef, cut in small chunks
1 quart diced carrots
1 pint diced onions
1 English pint Guiness stout (20 ounces)
½ cup burgundy (red cooking) wine
1/8 cup pureed garlic
1 teaspoon black pepper, or to taste
8 ounces flour
8 ounces salad oil
1½ pounds (approx.) red potatoes, mashed (See note)
Garnish: Fresh parsley or rosemary


Recipe



Mix all ingredients and marinate overnight covered in the refrigerator. Place all in a large stewpot. Add flour and oil and cook over medium heat until mixture forms a thick sauce. Ladle hot into large baking pan or pie pan. Using a pastry bag or spoon, fill the top with mashed potatoes. Cook for about 15 minutes in a pre-heated 300 degree oven. Serve warm garnished with parsley or rosemary sprigs. Makes about 6 servings.
Note: The Hungry Toad's mashed potatoes are made by mashing hot, boiled red potatoes with butter, cream, salt and pepper.

Serves: 6