If You Like Shepherd’s Pie, You'll Love This Beef Stew Served Over Mashed Potatoes

The stout adds nice flavor. Jacob Fox/TNS

This hearty beer-spiked beef stew is served with creamy mashed potatoes for a shepherd’s pie vibe.

Beef and Mushroom Stew With Mashed Potatoes

Active Time: 35 minutes Total Time: 50 minutes

Serves 4

• 1 1/2 pounds yellow potatoes, scrubbed and cut into 2-inch pieces
• 1/2 cup low-fat milk
• 2 tablespoons unsalted butter
• 3/4 teaspoon salt, divided
• 1/2 teaspoon ground pepper, divided
• 1 tablespoon extra-virgin olive oil
• 1 pound lean ground beef
• 8 ounces cremini mushrooms, quartered
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 16 ounces stout
• 1 cup low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 cup frozen peas and carrots
• Chopped fresh parsley for garnish

Place potatoes in a large saucepan with enough water to cover by 1 inch. Bring to a boil. Adjust heat to maintain a lively simmer and cook until tender, about 30 minutes. Drain and return to the pan. Add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mash to desired consistency. Cover to keep warm.

Meanwhile, heat oil in a large skillet over medium-high heat. Add beef and cook, breaking into large chunks and flipping occasionally, until browned on all sides, about 6 minutes. Sprinkle with the remaining 1/4 teaspoon pepper. Transfer to a clean plate.

Add mushrooms, onion, and garlic to the pan and cook, stirring occasionally until they’re just starting to brown, 5 to 8 minutes. Sprinkle with flour and the remaining 1/4 teaspoon of salt and cook, stirring frequently, for 1 minute.

Return the beef to the pan and stir in beer, broth, and Worcestershire sauce, scraping up any browned bits. Bring to a gentle simmer. Cover and cook until the beef and vegetables are very tender, about 20 minutes.

Add peas and carrots, increase heat to medium, and cook, stirring occasionally, until the stew is slightly thickened, about 5 minutes.

Serve with the mashed potatoes, sprinkled with parsley, if desired.

Recipe Note: Use your favorite stout to make this, but avoid coffee stouts, which can make the stew bitter.

Recipe nutrition per serving: 571 Calories, Total Fat: 22 g, Saturated Fat: 9 g, Cholesterol: 92 mg, Carbohydrates: 53 g, Fiber: 5 g, Total Sugars: 6 g, Protein: 32 g, Sodium: 627 mg, Vitamin A: 3576 IU.

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