16ouncesfrozen vegetablesI used Trader Joe's Organic Foursome with super sweet white corn, sweat peas, julienne sliced carrots, & green beans
2poundspotatoespeeled and chopped (I used half russet with skin removed, half baby Dutch yellow with skin on)
1large egg yolk
salt and pepperto taste
Save time by cooking the mashed potatoes while you cook the meat mixture (directions below).
Shepherd's Pie filling:
Using a very large heavy bottom skillet, brown ground beef with onion. After cooking for about 15 minutes, add celery and continue cooking until meat is crumbly. Add stout and scrape the bottom of the pan with a wooden spoon to deglaze. Add butter and allow to melt, then sprinkle with flour and stir. Allow the flour to cook for several minutes before adding beef broth.
Add beef broth and stir mixture well. Add tomato paste, Worcestershire, and salt, stir well, and allow gravy to thicken while the mixture cooks, about 5 minutes. Add frozen vegetables and allow to cook until the entire mixture is nice and hot.
To make the mashed potatoes, boil the potatoes in water over high heat until very soft and tender, about 20 minutes. Drain and mash well with butter, buttermilk, egg yolk, salt (to taste) and half of the shredded Irish cheddar.
Add the mashed potatoes to the top of your beef mixture in an even layer. Top with remaining shredded cheddar.
Broil on low for about 15 minutes, until the top is golden brown.