#shepherdspiestew

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Shepherd's Pie Stew This hearty Shepherd's Pie Stew combines all the comforting flavors of the classic dish in a warm, satisfying soup. Perfect for chilly days, it's loaded with vegetables and seasoned ground meat, making it a delightful meal in a bowl. Ingredients 1 Tbsp. olive oil 1 onion, diced 1 cup diced celery about 4 cups (or 3 medium potatoes) diced potatoes 1 lb. ground beef or venison* 3 garlic cloves, minced 2 Tbsp. tomato paste 1/2 cup dark beer (like a porter, stout, preferable Guinness) * 1 Tbsp. apple cider vinegar (only use if using venison) 4 cups unsalted beef stock (or broth) about 10 dashes Worcestershire 1 tsp. salt 1/2 tsp. pepper 1/4 tsp. ground, dried sage 1 (10 oz.) package Classic Mixed Vegetables (frozen peas, carrots & corn) Instructions Heat the olive oil in a large stock pot over medium heat. When hot, add the onion, celery, and potatoes, and sauté for about 5-7 minutes. Then, add the ground meat and allow it to brown, about 8 minutes. Next, add the garlic and tomato paste, sautéing for 2 additional minutes to release the flavors. Pour in the beer and apple cider vinegar, if using. Let these cook down for about 3 minutes, then add the beef stock, Worcestershire, salt, pepper, and sage. Bring everything to a boil, then reduce the heat to low. Let the stew simmer, partially covered, for about 30 minutes, but it can simmer for a few hours if desired. The potatoes should be soft. When ready to serve, stir in the frozen veggies, remove from heat, and ladle it into bowls.

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Shepherd's Pie Stew This hearty Shepherd's Pie Stew brings all the comforting flavors of the classic dish into a warm and satisfying stew. Perfect for chilly evenings, it combines tender meat, fresh vegetables, and a creamy finish. Ingredients: Salt and pepper, to taste 1 tablespoon olive oil 1 onion, diced 1 lb ground beef or ground lamb for traditional shepherd's pie 2 cloves garlic, minced 2 medium carrots, diced 2 celery stalks, diced 1 tablespoon tomato paste 1 teaspoon Worcestershire sauce 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 4 cups beef broth 2 cups russet potatoes, diced 1 cup frozen peas 1 cup frozen corn 1/2 cup heavy cream optional, for a creamy texture Fresh parsley, chopped for garnish Directions: Brown the Meat In a large pot, heat the olive oil over medium-high heat. Add the ground beef or lamb, season with salt and pepper, and cook until browned, breaking it apart with a spoon. Drain any excess fat if necessary, then remove the meat and set it aside. Sauté the Vegetables In the same pot, add the onion, carrots, and celery. Cook for about 5-6 minutes, or until the vegetables are soft. Add the garlic and cook for another minute until fragrant. Add Tomato Paste and Seasonings Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 2 minutes to deepen the flavors. Add Broth and Potatoes Pour in the beef broth and add the diced potatoes. Return the browned meat to the pot, stir, and bring to a gentle simmer. Let the stew cook for 15-20 minutes, or until the potatoes are tender. Add Peas, Corn, and Cream Stir in the frozen peas, corn, and heavy cream if using. Cook for an additional 5 minutes to heat the vegetables through and blend the flavors. Adjust seasoning with more salt and pepper if needed. Serve Ladle the hearty stew into bowls and garnish with fresh chopped parsley. Pair with crusty bread or a dollop of mashed potatoes on top for a true shepherd's pie experience! Enjoy the comforting, savory flavors of this cozy Shepherd's Pie Stew!

[forkfulofflavor]

Shepherd's Pie Stew This hearty Shepherd's Pie Stew combines all the comforting flavors of the classic dish in a warm, satisfying soup. Perfect for chilly days, it's loaded with vegetables and seasoned ground meat, making it a delightful meal in a bowl. Ingredients 1 Tbsp. olive oil 1 onion, diced 1 cup diced celery about 4 cups (or 3 medium potatoes) diced potatoes 1 lb. ground beef or venison* 3 garlic cloves, minced 2 Tbsp. tomato paste 1/2 cup dark beer (like a porter, stout, preferable Guinness) * 1 Tbsp. apple cider vinegar (only use if using venison) 4 cups unsalted beef stock (or broth) about 10 dashes Worcestershire 1 tsp. salt 1/2 tsp. pepper 1/4 tsp. ground, dried sage 1 (10 oz.) package Classic Mixed Vegetables (frozen peas, carrots & corn) Instructions Heat the olive oil in a large stock pot over medium heat. When hot, add the onion, celery, and potatoes, and sauté for about 5-7 minutes. Then, add the ground meat and allow it to brown, about 8 minutes. Next, add the garlic and tomato paste, sautéing for 2 additional minutes to release the flavors. Pour in the beer and apple cider vinegar, if using. Let these cook down for about 3 minutes, then add the beef stock, Worcestershire, salt, pepper, and sage. Bring everything to a boil, then reduce the heat to low. Let the stew simmer, partially covered, for about 30 minutes, but it can simmer for a few hours if desired. The potatoes should be soft. When ready to serve, stir in the frozen veggies, remove from heat, and ladle it into bowls.