Ingredients
- 2 pounds ground beef
- 1 cup sweet onion, diced
- 1 cup baby carrots, diced
- ¾ cup Guinness beer
- ½ cup red wine plus another dash
- ¾ cup or more beef broth (if beer not included)
- 5 teaspoons Worcestershire sauce
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried sage
- 2 teaspoons dried marjoram
- 2 tablespoons butter
- 2 tablespoons flour
- 1¼ pound russet potatoes, about 4 to 5 medium
- 4 tablespoons butter
- 1/1 /2 cup Irish white cheddar cheese, finely grated
- ¼ cup milk
- ¼ cup fresh parsley, chopped
- ⅓ cup scallions or chives, chopped
- Salt and white pepper to taste
Directions
Brown beef in a Dutch oven over med-low heat. Drain excess fat. When cooked, add onions, carrots, garlic, beer, wine, broth, Worcestershire sauce, basil, oregano, sage, and marjoram. While meat is simmering, bring large pot of water to boil for the potatoes. Preheat oven to 350°F. Combine 2 tablespoons of softened butter and 3 tablespoons of flour with a fork in a bowl to make a roux. Once it’s a paste, slowly incorporate the roux into the beef mixture until desired thickness is achieved. Continue to cook for 5 to 10 minutes to allow roux and flavors to meld. Season with salt and pepper. ULSTER CHAMP TOPPING: Scrub and peel potatoes, cut into large pieces. In a large pot, simmer potatoes until fork tender. Drain well and return pot to low heat to remove excess moisture. Stir in butter and cheese. Whip while gradually adding milk, parsley, chives/scallions. Season with salt and pepper. Spoon potato topping over meat mixture, making irregular peaks with the back of the spoon. Bake for 20-30 minutes or until potatoes are golden brown and crusty on edges and the mixture is heated through. If desired, place casserole under the broiler for 1 to 2 minutes to crisp potatoes. Remove from oven and cool slightly to set and then serve.
Source : allrecipes.Com