8 red potatoes, peeled
2 Tbsp. butter
2 lbs. ground beef
1/2 c. chopped onion
1 c. grated carrots
7 oz. diced canned tomatoes
1/2 c. chopped fresh parsley
6 oz. Guinness, extra-stout
3 Tbps. brown gravy mix, dissolved in 1/2 c. hot water
1 Tbsp. Worcestershire sauce
salt & pepper, to taste
Add potatoes to large pot of boiling water, and keep at a low boil until potatoes are fork-tender. Drain well and set aside in a large bowl. Add butter to potatoes and allow to melt while you assemble the remaining ingredients.
Meanwhile, brown ground beef and onions in a large skillet over medium heat, until cooked through. Add carrots, tomatoes, and parsley, and cook until carrots and parsley are softened, stirring often. Add Guinness, gravy, Worcestershire, and salt and pepper. Continue cooking and stirring often until thickened. If mixture is soupy, add flour - a tablespoon at a time - to thicken. Pour mixture into a 2-quart oven safe dish.
Using a potato masher or an electric mixer, whip potatoes and butter until creamy and fluffy. Drop by spoonfuls onto the meat mixture in the dish. Use a fork to drag the potatoes to the edges and to smooth the top, so that it covers all of the meat mixture.
Bake at 350 degrees for 15-30 minutes, or until bubbly. Then broil for 5-20 minutes, or until the potatoes are golden, watching carefully so as not to burn.
* Note: Bo's mom didn't measure anything when she made this recipe (it feels more authentic that way anyway, right?), so we hashed out what the measurements would be for the ingredients above. So, make this as-is and then play around with the amounts as you like.
This printable recipe from A Teaspoon and A Pinch.